Thai-Inspired Coconut Crusted Chicken
with Sweet Chili Slaw
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Hands off and hella fun! A quick dip in shredded coconut, and chicken fillets are ready to crisp—perfect for dipping into sweet chili mayo. All you need to do is slice cucumbers, all the other veggies are pre-chopped for a colourful slaw.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Lime
- 300g Shredded cabbage
- 2 Cucumbers
- 100g Matchstick carrots
- 60ml Sweet chili sauce
- 30ml Mayonnaise
- 60g Panko
- 25g Shredded coconut
Contains: Eggs • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
11 g
Sodium
660 mg
Total Carb
66 g
Sugars
29 g
Protein
40 g
Fibre
10 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a medium bowl, combine ½ the mayo and 1 tsp water (double for 4 portions).
- In a second medium bowl, combine the panko, coconut and S&P.
- Working one at a time, coat the chicken in the mayo mixture (letting any excess drip off), then in the panko (pressing to adhere).
Roast the chicken
- Arrange the chicken* on a foil-lined sheet pan and drizzle with oil.
- Roast, flipping halfway, 12 to 14 min., until lightly browned and cooked through.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Mise en place
- Meanwhile, slice the cucumbers crosswise.
- Juice the lime.
Make the slaw & chili mayo
- In a large bowl, combine 1 tbsp of the chili sauce, 1 tbsp oil (double both for 4 portions) and the lime juice.
- Add both types of cabbage, the carrots, cucumbers and S&P; toss well.
- In a small bowl, combine the remaining mayo and chili sauce, and S&P.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken.
- Serve the chili mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
