Free Ebook

Simply subscribe to ZoeBingleyPullin.com and we will send your eBook directly to your inbox.
Email address
First Name
Last Name
Your email will never be shared

Cart

One base recipe and 2 variations, to hopefully help you to cut back on time spent thinking up meal ideas and in the kitchen! Enjoy xo

Coconut and Paprika Crumbed Chicken – base recipe

Serves: 4
Pre: 15 minutes
Cooking: 10-15 minutes

Ingredients
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

Method

In a bowl mix the dry ingredients – breadcrumbs, shredded coconut, ginger, lime zest

and smoked paprika. In another bowl, mix the eggs and coconut milk.

Dip each chicken 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 heat coconut oil and add the chicken.

Cook for approximately 5 minutes, depending on thickness, turning once.

Serve the chicken drizzled with lime juice and serve with a simple salad or roasted veggies.

 

Variation 1:

Coconut and Ginger Crumbed Chicken Tacos with spiced yoghurt dressing

 Serves: 4
Pre: 15 minutes
Cooking: 10-15 minutes

Base chicken recipe – as above.

Taco ingredients
4-8 taco shells or wraps
1 avocado, skin and pip removed, diced or mashed
shredded lettuce or cabbage
¼ small red onion, finely sliced
300g greek yoghurt
½ punnet grape tomatoes, diced
1 tbsp. lemon/lime juice
¼ – ½ tsp. cumin, ground

Method

Cook chicken according to base recipe above.

In a bowl mix together, Greek yoghurt, tomatoes, lemon/lime juice and cumin, adjust to suit and set aside.

Place chicken in a taco shell or wrap, top with lettuce/cabbage, diced avocado, spoonful’s of yoghurt mixture and diced red onion.

 

Variation 2:

Coconut and Ginger Crumbed Chicken with avocado and mango salsa.

 Serves: 4
Pre: 15 minutes
Cooking: 10-15 minutes

Base chicken recipe – as above.

Salsa ingredients
1 large mango or 2 small, skin and pip removed, diced
1 large ripe avocado, skin and pip removed, diced
1 large red capsicum, char grilled or roasted, finely chopped
¼ small red onion, finely diced (or spring onions)
½ bunch coriander, finely diced
1 tbsp. lime juice + 1 tsp. lime zest
2 tbsp. macadamia nuts, crushed
salt and pepper, to taste

 Method

Cook chicken according to base recipe above.

For the salsa, mix all ingredients in a bowl, season to taste.

Serve on top on the chicken with some leafy greens.