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COCONUT CRUMBED CHICKEN WITH WARM MIXED BEAN SALAD

I absolutely love this recipe. It’s a perfect combo of customisable warmed bean salad and gorgeous mango and coconut coated chicken breasts. The chicken strips also work well on their own, served with some extra mango chutney as a dip.

READY IN 30 MINUTES

SERVES 4

olive oil, for drizzling

600g chicken breasts, cut into finger-width slices

2 tbsp mango chutney

6 tbsp breadcrumbs

2 tbsp desiccated coconut

salt and pepper

FOR THE SALAD

500g mixed beans of your choice – try sliced runner beans, tinned cannellini beans, frozen soya beans or tinned butter beans

large handful of tinned or frozen sweetcorn, drained or defrosted

3 spring onions, thinly sliced

2 celery sticks, thinly sliced

handful of flat-leaf parsley, chopped

handful of coriander, chopped

1 tbsp Dijon mustard

1 tbsp balsamic vinegar

2 tbsp maple syrup

1 tbsp olive oil

1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and drizzle a little oil over the bottom of an oven tray.

2. Put the chicken pieces into a bowl with the mango chutney and toss until all the chicken is well coated. Put the breadcrumbs and coconut in a sealable food bag, season with salt and pepper, then add the chicken pieces and shake the bag well so that each piece of chicken has a covering. Tip the chicken into the oven tray and bake in the hot oven for 10–12 minutes, turning once.

3. Meanwhile make the bean salad. If you are using fresh beans, slice and cook in a large saucepan of boiling water for 5–7 minutes, or until they’re tender. Add any frozen beans and the sweetcorn to the boiling water then drain any tinned beans and add those too. Stir and heat for 1–2 minutes. Drain the beans well and return to the pan. Stir through the spring onions, celery and herbs.

4. In a separate bowl combine the mustard, vinegar, maple syrup and olive oil. Pour over the beans and toss well.

5. Once the chicken is cooked serve with the warm bean salad.

VIRGIN TIP

You can freeze the chicken once it has been coated in the breadcrumb and coconut mixture, as long as you are not using chicken that has previously been frozen. When you’re ready to cook, preheat the oven and roast the chicken from frozen as above, increasing the cooking time to 20 minutes.