Reasonably healthy tropical coconut chicken

Well, it could be worse, anyway. Here is what I used to make this meal (adjust the quantities to suit):

• Salad - of your choice
• 400g chicken tenderloins, or you could slice some chicken breast
• 2 eggs
• Half a cup of breadcrumbs
• Half a cup of shredded coconut
• 1 big spoon of extra shredded coconut, to toast and use as garnish
• 1 fresh mango
• Sweet chilli sauce
• 1 lime

Toast the coconut garnish in a dry, non-stick pan. Watch it constantly, as it burns fast due to its oil content.

If you want to make chips too, I used one small kumara and two small white potatoes. Wash them and cut them into fairly equal sized pieces (leave the skin on!). Mine took about 40 minutes in a 200° oven. I sprayed a tray with oil, and then a little more spray on the potatoes.

Now, on to the chicken.

Whisk up two eggs in a little bowl.

Mix together the breadcrumbs and shredded (non-toasted) coconut. If you wanted to make this gluten-free, you could substitute cornmeal (polenta) for the breadcrumbs.

Set up your 'production line'. Ideally, you will have more space than me! From left to right (if you are right-handed), you will want your chicken, egg, breadcrumbs, and hot frying pan. You don't need oil in a non-stick pan.

Dip your chicken through the production line, one piece at a time. Put it in the fry pan until it's cooked through. That's all!

Serve with salad and chips. I seasoned my chips with sumac (yum!!!) and drizzled a tiny bit of olive oil on the salad. The chicken was served on the mango slices, with a little sweet chilli sauce and lime juice on top.

Chris rated it highly! So did I... I hope you will too.