Quick and cheap week­night din­ners

Easy Cook - - CONTENTS -

Serves 2 Prep 10 mins Cook 25 mins

raw chicken only

1 egg white, lightly beaten 2 skin­less chicken breasts 3 tbsp des­ic­cated co­conut 1 tsp sunflower oil ½ cu­cum­ber, thinly sliced on the di­ag­o­nal 1 small red onion, thinly sliced 2 tsp caster su­gar 2 tbsp white wine vine­gar or rice vine­gar

1 Heat oven to 200C/180C fan/gas 6. Sea­son the egg white. Dip the chicken in the egg, then in the co­conut. Place on a lightly oiled bak­ing sheet and bake for 20-25 mins, turn­ing once un­til the chicken is cooked through.

2 Mean­while, tip the cu­cum­ber slices into a colan­der, sprin­kle with a lit­tle salt and leave for 5 mins to drain. Pat the cu­cum­ber slices dry with kitchen pa­per. In a bowl, mix the onion with the su­gar and vine­gar, then add the cu­cum­ber and serve with the chicken.

PER SERV­ING 294 kcals, fat 14g, sat­u­rates 10g, carbs 10g, su­gars 9g, fi­bre 3g, pro­tein 33g, salt 0.3g

£1.40 per serv­ing

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