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Coconut Crusted Chicken with a Mango and Lime Dip

 

Preparation Time
20 minutes

Cooking Time
40 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 30g Lucy Bee Coconut Flour
  • 15g desiccated coconut
  • 15g coconut shavings
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 1 egg, beaten
  • 2 chicken breasts
  • FOR THE DIP:
  • 2 tbsp. Greek yoghurt
  • 60g mango
  • 1 lime, juiced

Method

  1. Sift Lucy Bee Coconut Flour into a bowl and add the desiccated coconut, coconut shavings and seasoning and mix together.
  2. Add the egg to a separate bowl.
  3. Carefully roll each chicken breast into the egg, then the flour mix and place onto a baking tray.
  4. Bake for 35-40 minutes or until the chicken is cooked through.
  5. Meanwhile to make the dip, add the yoghurt, mango and lime juice to a food processor and blend until smooth. Set aside to chill in the fridge while your chicken cooks.
  6. Serve together with a side salad.

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