EAT WELL ON A BUDGET
Quick and cheap weeknight dinners
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