Coconut chicken with cucumber salad

• egg white1

  lightly beaten

• skinless chicken breasts↗2
• desiccated coconut↗3 tbsp tbsp
• sunflower oil↗1 tsp tsp
• cucumber↗½

  thinly sliced on the diagonal

• small red onion↗1

  thinly sliced

• caster sugar↗2 tsp tsp
• white wine vinegar↗2 tbsp tbsp

  or rice vinegar

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/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. 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.