Roasted coconut chicken with honey-mustard viniagrette recipe


Coconut chicken and stirfry

Coconut chicken and stirfry

Coconut chicken with honey mustard dressing is totally delicious! This simple and healthy dinner was inspired by Gina from Skinny Taste but was adapted for the UK.

2 chicken breasts
6 tbsp dessicated coconut
1/4 cup panko crumbs
1 egg

Vinaigrette
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar (balsamic would work too)
2 tsp dijon mustard

Take the breadcrumbs and coconut and mix together. Beat the egg. Dip the chicken into the egg and then into the breadcrumbs ensuring the chicken breasts are evenly covered. Bake for 20 mins in a 200C oven.

Whisk the vinaigrette bits together and serve poured over the chicken.