Coconut Chicken with mango salsa by Emily Maguire

Ingredients:

Mini chicken fillets (around 3 per person or 1 medium chicken breast per person)

2tbsp coconut flour

1tbsp desiccated coconut

1 egg

For the Salsa: Generally serves 2tbsp per person (THIS IS OPTIONAL AND SHOULD BE EXCLUDED IF YOU ARE ON A STRICT LCHF/BANTING DIET)

Half a mango

½ a red chilli (can have a whole one of you prefer your food spicy)

1 lime (juice)

1 clove of garlic

 

Instructions:

 

• Prep all of your chicken fillets (or breasts) and set aside. Whisk up the egg in one bowl and in another mix together the coconut flour and desiccated coconut together.
• Take each fillet and first coat it in the egg mixture and straight away, transfer it to the coconut flour completely coating the chicken.
• Then place the coconut covered chicken on a foil baking tray. Continue this process until all of your fillets have been thoroughly coated. Place the chicken under a pre heated grill at 180°C and cook for 20-25 minutes or until cooked through.
• Whilst the chicken is cooking you can then make the salsa dressing. Cut a mango in half (only use half for this recipe which will serve around four people), remove the stone and finely dice the mango.
• Next dice both the garlic and chilli and add stir into the mango. Finally take the juice of one lime and mix together with the mango mixture.
• Place the mango salsa into the fridge until you are ready to serve. Serve the chicken and salsa with your most favourite veggies and if you are following a slightly higher low carbohydrate diet, this goes really well with sweet potato fries.