Baked Coconut Chicken with Cilantro Dressing

Baked Coconut Chicken with Cilantro Dressing

Sometimes the simplest dish is the one that tastes the best. Same thing goes for this crispy baked chicken with avocado and a poached egg. Just to give it a little extra I served it with a cilantro dressing which compliments the dish very well. So easy and simple, but looks amazing and tastes even better!

This recipe serves 4.


2 avocados, sliced

4 eggs

Splash of vinegar

Black Himalayan salt

For the chicken:

4 chicken breasts, slightly pounded

100g coconut crumbs

25g bread crumbs or panko

3 eggs

2 tablespoons flour

Black pepper

Cajun spice


For the cilantro dressing:

½ cup Greek yogurt

Juice of 1 lime (1/2 lime if you prefer it to be less sour)

1 tablespoon mayonnaise

1 cup cilantro leaves

2 tablespoons cilantro leaves, chopped

Black pepper


Preheat the oven to 200C/390F.

For the chicken, place the flour, beaten eggs and breadcrumbs mixed with the coconut in separate plates; generously season the flour with salt, black pepper and Cajun spice.

Season each chicken breast with salt and pepper, then coat in flour first, next the egg and finally the breadcrumb/coconut mixture. Repeat this step once all the chicken breasts are coated, this is for that extra crunch! Place the chicken on a parchment covered oven tray and put in the oven. I turned my oven to the grill setting as this allows the breadcrumbs to turn golden brown, however keep an eye on them as they might burn easily. The chicken will need about 20-25 minutes to cook, flip them half way to allow both sides to turn crispy.

Add the Greek yogurt, lime juice and 1 cup of cilantro leaves in a blender or food processor. Once all the leaves have been properly blended, season with salt and pepper, add the extra chopped cilantro and mix in the mayonnaise. Pour in a serving dish and set aside.

Fill two pans with water, add a splash of vinegar to both and let it come to simmer. Crack the eggs in separate bowls, create a mini whirlpool in the pans and carefully drop the eggs in one at a time. Let them cook undisturbed for 2-3 minutes, and then gently remove with a slotted spoon.

I used two pans since my egg poaching skills are still shaky, so this is easier for me when it comes to poaching multiple eggs. Use one pan if you are able to poach 4 eggs at once; I am very jealous!

To serve, place the chicken on the plates, top each with half an avocado and then finally the poached egg, season with black Himalayan salt and don’t forget your cilantro dressing. Enjoy!

Tip: Serve with rice or a simple salad.


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