Smoked Paprika, Coconut and Ginger Crumbed Chicken with Shaved Cos Lettuce Salad

Serves: 4 | Prep: 15 minutes | Cooking: 10-15 minutes | Dairy Free

CHICKEN INGREDIENTS

4 x 150g chicken breast

1 cup wholemeal breadcrumbs

½ cup shredded coconut

2 tablespoons fresh grated ginger

1 teaspoon smoked paprika

2 eggs, lightly beaten

2 tablespoons coconut milk

½ lime, zested

2 tablespoons coconut oil, for cooking

Lime wedges, to serve

SALAD INGREDIENTS

2 cups cos lettuce, shaved, or mixed lettuce leaves

½ punnet cherry tomatoes, halved

½ bunch coriander, washed and finely chopped

½ lime, juiced

2 tablespoons olive oil

Salt and pepper, to taste

SHOPPING LIST

600g chicken breast

1 cup wholemeal breadcrumbs

½ cup shredded coconut

1 knob fresh ginger

Smoked paprika

2 eggs

1 can coconut milk

2 limes

Coconut oil

Extra virgin olive oil

1 cos lettuce

1 punnet cherry tomatoes

1 bunch coriander

UTENSILS LIST

Large mixing bowls

Large frying pan

Zester

Juicer

Sharp knives

Grater

Measuring cups/spoons

METHOD

  1. In a bowl, mix the dry ingredients – breadcrumbs, shredded coconut, ginger, lime zest and smoked paprika. In another bowl, mix the eggs and coconut milk.
  2. Dip each fillet in the beaten egg mixture to coat all over, then transfer to the coconut-breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
  3. In a large frying pan, add the coconut oil, place the crumbed fillets on it. Cook for approximately 5 minutes, depending on their thickness, turning once.
  4. To make the salad, gently mix all ingredients in a bowl.
  5. Serve, drizzled with the juice of the limes and salad.

Tip: Smoked paprika is my secret ingredient and is made from dried peppers that have been smoked and ground to a powder. If you don’t like a mild smoky taste, replace with regular paprika.