Mini chicken fillets (around 3 per person or 1 medium chicken breast per person) -
coconut flour - 2tbsp
desiccated coconut - 1tbsp
egg - 1
Half a mango -
red chilli (can have a whole one of you prefer your food spicy) - ½
lime (juice) - 1
clove of garlic - 1
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.