Coconut with Ginger Crumbed Chicken


500g chicken breast
½  cup breadcrumbs
½ cup shredded coconut
2 tbsp. fresh grated ginger
1 tsp. smoked paprika
eggs, lightly beaten with a little coconut milk
½ lemon or lime zested
coconut oil, for cooking
lime or lemon wedges, to serve


Mix the dry ingredients – bread crumbs, shredded coconut, ginger, lime zest and smoked paprika and in another bowl, mix the eggs and coconut milk.

Dip each fillet into the egg mixture to coat then transfer to the coconut-breadcrumb bowl and cover with the breadcrumb mixture, press gently to help the crumbs stick to the chicken.

In a large frying pan add the coconut oil, place the crumbed fillets in pan. cooking for about 5 min,  this will depend on their thickness of your chicken pieces, turning once. Serve with a wedge of lemon or lime and a green salad or stemmed green veggies.

Note: You can also cut the chicken breasts lengthwise into 4 strips and thread onto a Skewers which children like.