Lime & Coconut Chicken

A family favourite. This dish is a twist on the traditional schnitzel, a way to let our zesty lime oil shine.

2 chicken breasts, each sliced into 4 smaller pieces

1 cup desiccated coconut

1 tbls chilli flakes

3 tbls Lime Extra Virgin Olive Oil

Handful of chopped coriander.


Place the sliced chicken and Lime EVOO in a bowl, season with salt and pepper and combine. Allow to marinade for 2 hours or overnight.

Preheat the oven to 160C degrees. On a plate combine the coconut, chilli flakes and a pinch of salt.

Roll the chicken in the coconut mixture until well covered, pressing firmly so the coconut sticks.

In a skillet pan heat a splash of lime EVOO, fry chicken pieces on a high heat. Once browned on one side, turn the meat over and place in the oven for 20 minutes or until golden brown and cooked through.

Serve on a plate with steamed rice and the chopped coriander.