Coconut and Ginger Crumbed Chicken


4 x 150g chicken breast
1 cup wholemeal breadcrumbs
½ cup shredded coconut
2 tbsp. fresh grated ginger
1 tsp. smoked paprika
2 eggs, lightly beaten
2 tbsp. coconut milk
½ lime zested
2 tbsp. coconut oil, for cooking
lime wedges, to serve


Salad Dressing
½ lime juiced
2 tbsp olive oil
salt and pepper, to taste


In a bowl mix the dry ingredients – bread crumbs, shredded coconut, ginger, lime zest and smoked paprika. In another bowl, mix the eggs and coconut milk.

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.

In a large frying pan add the coconut oil, place the crumbed fillets on it. And cooking for approximately 5 minutes, depending on their thickness, turning once. Serve, drizzled with the juice of the limes and a dressed salad.