Coconut Crusted Chicken

with Honey Mustard Vegetables & Green Beans

  • Gluten Free
  • Paleo
  • Meat
  • Contains Dairy
  • Chicken

For those days where you crave some crusted-chicken, try a healthier paleo-friendly recipe which uses a slightly sweeter, nuttier coconut crust. Served alongside honey-mustard roasted vegetables and steamed broccoli.

Nutrition Per Portion

  • 991 Calories | 
  • 88.6g Carbohydrates | 
  • 54.4g Fat | 
  • 21.7g Fibre | 
  • 44.7g Protein | 
  • 44.9g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and chop the swede, carrot and sweet potato.

  • 4.5 min

    Arrange the root vegetables on a baking tray, drizzle with oil, season with salt and pepper and place in the oven to roast until tender.

  • 6.0 min

    In a bowl, whisk together the egg and coconut milk.

  • 7.5 min

    Add the coconut flour, coconut and egg-coconut milk mixture to three separate shallow bowls.

  • 10.0 min

    Slice the chicken into strips.

  • 12.0 min

    Dredge the chicken through the flour mixture. Until lightly coated.

  • 13.5 min

    Then dunk the chicken strips into the egg-coconut mixture.

  • 15.0 min

    Finally, coat the chicken in the shredded coconut.

  • 16.5 min

    Place the chicken strips on a large baking sheet and brush with olive oil and place in the oven. Cook for 10-12 minutes (turning once).

  • 18.0 min

    In a small bowl, mix together the mustard and honey.

  • 20.0 min

    Place a frying pan with a little olive oil over medium-high heat.

  • 21.5 min

    Add the green beans to the pan and cook until the skin is starting to blister and the beans are tender.

  • 26.5 min

    Remove the beans from the heat.

  • 28.0 min

    Remove the coconut chicken strips when cooked through.

  • 28.5 min

    Remove the vegetables from the oven, when cooked, and distribute among serving plates.

  • 29.5 min

    Serve the coconut chicken alongside the roasted vegetables.

  • 30.0 min

    Drizzle a small amount of honey-mustard atop the vegetables and serve remaining dressing alongside the chicken.

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  • Ingredients


    Coconut Milk

    Coconut Flour

    Desiccated Coconut

    Chicken Breast, cut into strips

    Swede, chopped

    Carrot, chopped

    Sweet Potato, chopped

    Green Beans, trimmed


    Wholegrain Mustard

    Olive Oil

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