Coconut-crusted lime chicken

SERVES 4 ● PREP 10 minS ● COOK 25 minS Easy

8 skinless, boneless chicken thighs
zest and juice of 2 limes, plus extra
wedges to serve
2 tsp medium curry powder or garam masala
1 tsp chilli powder (optional)
50g desiccated coconut
1 tbsp vegetable oil
mango chutney and rice, to serve

Heat oven to 200C. Put the chicken in a large bowl with the lime zest and juice,
curry powder, chilli powder, if using, and seasoning. mix well, then toss in the
coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney,
lime wedges for squeezing over and rice, if you like.

PER SERVING 316 kcals, protein 41g, carbs 2g,
fat 16g, sat fat 9g, fbre 2g, sugar 1g, salt 0.49g

Tip Double
the recipe, adding 8 chicken drumsticks instead of extra thighs, and make enough for your family’s lunchboxes the next day.