Coconut Crusted Chicken with Roasted Vegetables
Casserole
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Cook Time
1 h 25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This coconut crusted chicken with roasted vegetables is a flavorful and healthy dish that's perfect for a weeknight meal. I've been making this recipe for years, and it's always a hit with my family. The butternut squash and aubergine roast up beautifully, and the Thai red curry paste adds a delicious kick. The coconut breadcrumb coating gives the chicken a lovely crispy texture. It's a great way to get your veggies in, and it's also relatively low in fat. Serve with lime wedges for an extra burst of flavor!
Ingredients (10 ingredients)
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1 piece butternut squash
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1 piece large aubergine
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1 tbsp rapeseed oil
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3 tbsp desiccated coconut
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4 tbsp fresh breadcrumb
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4 piece skinless chicken breasts
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1 piece egg
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300 g cherry tomato
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2 tbsp Thai red curry paste
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1 handful coriander
Preparation (7 steps)
Prepare oven and vegetables
Preheat oven to 200°C. Cut the butternut squash and aubergine into bite-sized pieces. Place the squash and aubergine in a large, shallow roasting tin, toss with rapeseed oil, and season with salt and pepper. Spread out in a single layer.
Roast vegetables
Roast the vegetables in the preheated oven for 30 minutes, turning once halfway through.
Prepare coconut crumb
On a plate, mix the desiccated coconut and fresh breadcrumbs with some seasoning.
Coat chicken
Dip the skinless chicken breasts in the egg, then press in the coconut crumb mixture to coat, shaking off any excess.
Add tomatoes and curry paste
Toss the cherry tomatoes and Thai red curry paste in with the roasted vegetables and give everything a good stir.
Add chicken and bake
Nestle the chicken breasts in the vegetables and pop back in the oven for a further 25-30 minutes until the chicken is cooked through, shaking the pan once or twice.
Garnish and serve
Sprinkle over the coriander and serve with lime wedges to squeeze over.
Finished cooking? Great! 🎉
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Created by
Olivia Garcia
5
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Allergens
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