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🍽️ Crispy Coconut Panko Chicken with Peanut Dip

531 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• salt
• pepper
• 30 g spelt whole wheat flour (2 tbsp)
• 80 g panko breadcrumbs
• 10 g coconut flakes (1 tbsp)
• 1 tbsp mild sweet paprika powder
• 2 eggs
• 2 tbsp olive oil
• 1 spring onion
• 2 garlic cloves
• 100 ml coconut milk
• 150 g yogurt (3.5% fat)
• 50 g peanut butter
• 2 tbsp red wine vinegar
• 0.5 tsp chili flakes
• 350 g chickpeas (drained weight, can)
• 100 g snow peas
• 12 medium head lettuce leaves
• 300 g small salad cucumber (1 small salad cucumber)
• 1 box cress

Instructions

1. 1. Line a baking tray with baking paper.
2. 2. Rinse the chicken breast and pat it dry with kitchen paper.
3. 3. Cut the meat into cubes of about 3 centimeters.
4. 4. Season the chicken pieces with salt and pepper.
5. 5. Place the wholemeal flour on a plate.
6. 6. Mix panko breadcrumbs, coconut flakes, and paprika powder on a second plate.
7. 7. Whisk the eggs in a small bowl.
8. 8. Coat the chicken pieces in flour, then egg, and finally the panko mixture.
9. 9. Place the breaded pieces on the prepared tray.
10. 10. Drizzle the meat lightly with olive oil.
11. 11. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced).
12. 12. Bake the chicken for about 20 minutes.
13. 13. Clean and wash the spring onions.
14. 14. Slice the spring onions into thin rings.
15. 15. Peel the garlic and quarter the cloves.
16. 16. Combine coconut milk, yogurt, peanut butter, spring onions, garlic, vinegar, and chili flakes.
17. 17. Blend the sauce finely with an immersion blender.
18. 18. Season the sauce with salt and pepper to taste.
19. 19. Rinse the chickpeas in a sieve and let them drain.
20. 20. Clean and wash the snow peas.
21. 21. Cook the snow peas for 2 minutes in boiling salted water.
22. 22. Drain the snow peas and let them drain.
23. 23. Wash the salad leaves and shake them dry.
24. 24. Clean and wash the cucumber.
25. 25. Slice the cucumber into thin strips using a spiralizer or peeler.
26. 26. Place three salad leaves on each plate.
27. 27. Distribute the cucumber strips, chickpeas, and chicken pieces on the salad.
28. 28. Drizzle the dish with some peanut sauce.
29. 29. Cut the cress from the bed and sprinkle it over the dish.
30. 30. Serve the remaining sauce separately with the chicken.

Nutrition per serving

• kcal: 531
• Protein: 45 g · Fett/Fat: 24 g · Carbs: 33 g