Guilt-Free Delicacy

Panko Coconut Chicken with Peanut Sauce

Average: 5 (5 votes)
(5 votes)
Panko Coconut Chicken with Peanut Sauce

Panko coconut chicken with peanut sauce - Crispy bites with smart dip

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40 min.

Healthy, because

Even smarter

Nutritional values

The protein-rich chicken strengthens the immune system with lots of zinc and promotes wound healing. This low carb dish provides plenty of calcium, good fats and satiating fiber.

If you prefer to forgo the poultry, you can replace it with fried tofu cubes.

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein45 g(46 %)
Fat24 g(21 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E3.1 mg(26 %)
Vitamin K92.4 μg(154 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin24.8 mg(207 %)
Vitamin B₆0.9 mg(64 %)
Folate102.7 μg(34 %)
Pantothenic acid2.4 mg(40 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C19.7 mg(21 %)
Potassium978 mg(24 %)
Calcium145 mg(15 %)
Magnesium110 mg(37 %)
Iron4.7 mg(31 %)
Iodine12.6 μg(6 %)
Zinc3.3 mg(41 %)
Saturated fatty acids10.8 g
Uric acid321 mg
Cholesterol180.3 mg
Complete sugar9 g


18 ozs chicken breast fillets
1 ¾ ozs Whole Grain Spelt Flour (2 TBSP.)
2 ¾ ozs Panko
¼ oz Shredded coconut (1 TBSP.)
1 Tbsp noble sweet ground paprika
2 eggs
2 Tbsps olive oil
1 scallion
2 garlic cloves
3 ½ ozs Coconut milk
5 ozs Yogurt
3 Tbsps natural peanut butter
2 Tbsps Red wine vinegar
½ tsp Red pepper flakes
12 ozs chickpeas (drained weight, can)
3 ½ ozs Snow peas
12 medium size cabbage lettuce leaves
10 ozs small Cucumber
1 Cress
How healthy are the main ingredients?
chickpeasCucumberYogurtCoconut milkSnow peaolive oil

Preparation steps


Cover a baking tray with baking paper. Rinse chicken breast fillet, pat dry and cut into approx. 1-inch pieces. Season chicken with salt and pepper. Place whole wheat flour on a plate. Mix panko flour with shredded coconut and paprika powder and place on a 2nd plate. Whisk eggs in a small bowl.


Dredge the chicken first in flour, then in eggs, and finally in panko mix. Place the chicken pieces on the baking tray, drizzle lightly with olive oil and bake in a preheated oven at 200 °C / 400 ˚F for about 20 minutes.


Meanwhile, for the sauce, clean and wash the spring onion and cut into fine rings. Peel and quarter the garlic. Finely blend coconut milk with yogurt, peanut butter, spring onion, garlic, vinegar and chili flakes using a blender. Season sauce with salt and pepper.


Rinse chickpeas in a colander and drain. Clean sugar snap peas, wash and cook in boiling salted water for 2 minutes. Drain and leave to drain. Wash lettuce leaves and shake dry. Clean and wash cucumber and cut into fine strips with a spiral slicer or peeler.


Place 3 lettuce leaves on each plate and arrange cucumbers, chickpeas and chicken pieces on top and drizzle with some peanut sauce. Cut cress from the bed and sprinkle on top. Serve remaining sauce separately with chicken.