Coconut Crusted Chicken Tenders

Informations supplémentaires

30 min. | 533 kcal | easy | Spicy, Family | Printable version

1. Setup Preheat the oven to 425°F. Cut the lettuce into thin strips, Slice the cucumbers and the radishes. Separate the cilantro and parsley leaves from their stems and roughly chop the leaves. Chop the garlic. On a separate board, cut the chicken into strips.

2. Bread the chicken In a bowl, mix the eggs with 1 ^2P | 2 ^3P tbsp of water. In another bowl, combine the panko, the coconut and the sesame seeds. Season wht chicken pieces with salt. Dip the chicken pieces in the egg mixture and then coat in the panko mixture and press well so that the panko sticks.

3. Cook the chicken Spread the chicken pieces out on a baking sheet. Drizzle with olive oil. Cook in the oven for 12-15 minutes.

4. Make the sauce In a bowl, mix the cilantro, the parsley, the garlic, the yogurt and 2 ^2P | 3 ^3P tbsp of olive oil. Season with salt and pepper and mix well. You can also use a stick blender for a smoother sauce.

5. Make the salad In a bowl, combine the lettuce, the cucumbers, the radishes and the sauce. Mix well.

6. Plate your dish Serve the coconut crusted chicken with the sweet chili sauce and the salad. Bon appétit!

360gChicken Thighs

50gGrated coconut

30gPanko Breadcrumbs

1unitFresh egg

1unitGrean Leaf Lettuce

15gGrilled Sesame Seeds

1unitCoriander and Parsley

1unitGarlic Clove(s)

100gGreek Yogourt 2%

1unitLebanese Cucumber(s)

2unitRadishes

45mlSweet Chili Sauce

What you need

533 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 24g

fat 31g

48%

cholesterol 191mg

64%

fiber 4g

16%

protein 41g

saturated 9g

45%

sodium 276mg

12%

sugar 6g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg