Coconut crusted chicken with mango chutney

1. Set oven to 220ºC. Wedge sweet potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 25 minutes until golden and cooked through.

2. Tear apart lettuce leaves and rinse. Slice cucumber and wedge tomatoes. Toss together. Whisk 1 tbsp vinegar, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Set aside.

3. Spread coconut on a plate. Coat chicken with 1 tsp turmeric, 1 tbsp oil, salt and pepper. Press into coconut to coat.

4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook chicken for 4-5 minutes each side until golden and cooked through.

5. Divide wedges, salad and chicken among plates. Serve with mango chutney for dipping.

NOTES
Use coconut oil to cook the chicken for a boosted flavour.
Stretch out the sauce with natural yoghurt if desired.

Sweet potatoes, 800g
Gem lettuces, 3 pack
Lebanese cucumber, 1
Tomatoes, 2
Desiccated coconut, 1 packet (80g)
Chicken schnitzels, 600g
Mango chutney, 2 tubs (2 x 50g)

FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, ground turmeric, red wine vinegar