Coconut Chicken Bowl with Cilantro Dressing

A coconut-crusted chicken bowl is a great way to spice up a classic dish. The coconut gives great texture while adding some natural sweetness to the dish. In combination with the crunch, tangy pickled vegetables this is sure to be a staple on your summer menu. Pair this bowl with 33 Acres of Sunshine Blanche or Petrichor Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 2
CILANTRO DRESSING
1 bunch fresh cilantro, leaves and stems
2 cloves garlic, chopped
½ cup (125 ml) mayonnaise
1 lime, juice only
salt and pepper, to taste
PICKLED VEGETABLES
1 cup (250 ml) water
1 cup (250 ml) white vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) shredded purple cabbage (about ¼ cabbage)
½ red onion, sliced
FOR BOWL
1 cup (250 ml) all-purpose flour
2 eggs, beaten
2 cups (500 ml) unsweetened shredded coconut
2 boneless, skinless chicken breasts, cut in half
salt and pepper, to taste
2 cups (500 ml) cooked brown rice
4 cups (1 L) mixed greens
2 carrots, julienned
fresh cilantro leaves, for garnish
lime wedges, for garnish
1 red chili, sliced, for garnish (optional)

Instructions

  1. To make Cilantro Dressing, in a small blender, combine cilantro, garlic, mayonnaise and lime juice. Blend on high speed until smooth. Season with salt and pepper and set aside.
  2. To make Pickled Vegetables, in a small saucepan on medium-high heat, bring water, vinegar, sugar and salt to a boil.
  3. In a medium heatproof bowl, combine cabbage and red onions. Pour vinegar mixture over vegetables and mix to coat. Place in refrigerator and allow to pickle for at least 1 hour, stirring occasionally. Pickled vegetables will keep in refrigerator for up to 1 week.
  4. To make Bowl, preheat oven to 425 F (220 C) and line a baking sheet with parchment.
  5. Place flour, beaten eggs and coconut in 3 separate shallow dishes.
  6. Place a sheet of parchment on a clean cutting board, and place chicken breasts on parchment. Place another sheet of parchment on top and, using a meat mallet or rolling pin, gently beat chicken until half as thick. Season both sides with salt and pepper.
  7. Place a chicken breast into flour mixture and coat all sides. Then dip into egg mixture and finally into coconut. Place on lined baking sheet. Repeat until all chicken is coated and placed on baking sheet. Spray chicken with cooking spray and bake for 15 to 20 minutes, until chicken is golden brown and cooked through. If chicken is cooked but hasn’t browned, place under oven broiler for 1 minute.
  8. Remove chicken from oven and allow to cool slightly, then slice into bite-sized pieces while preparing rest of bowl.
  9. In 2 serving dishes, place equal amounts of rice, greens and carrots. Place coconut chicken on top and add some pickled vegetables. Drizzle with cilantro dressing and garnish each with fresh cilantro leaves, a lime wedge and chilies, if desired.
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