INGREDIENTS:

(SERVES 4)

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• 500g chicken breast

• 1 1/2 cups shredded coconut

• juice of 1 lime

• 2 tsp paprika

• 2 tsp minced garlic

• cracked pepper

• 2 eggs

• 2 tsp marjoram

• 1 large sweet potato

• 2 cups broccoli florets, steamed

• olive oil

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METHOD:

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1. Pre heat oven to 200 degrees and spray a large baking dish with extra virgin olive oil. Set aside.

2. Slice the chicken breast into four pieces (roughly 125g each).

3. In a bowl whisk the eggs and 1 tsp of garlic. Coat the chicken breast pieces well in the eggs and garlic, then set aside.

4. On a plate spread out the shredded coconut. Coat the chicken in the coconut ensure all pieces are covered well. Transfer chicken to a clean plate and place in the fridge for 15 minutes.

5. Slice the sweet potato into rounds, approximately 1/2 centimetre in width. Place in a microwaveable dish and steam for 3 minutes.

6. While in the dish, coat the sweet potato in 1 tsp of garlic, paprika and 1 tbs of olive oil and mix well to ensure the sweet potato is covered.

7. Place the sweet potato on the bottom of the greased baking dish so all pieces are flat. Bake for 30 minutes or until golden brown.

8. Heat 1 tsp of olive oil in a large pan. Place the chicken in the pan and drizzle with lime juice. Crack pepper and sprinkle marjoram over the top. Leave on the pan until the chicken is cooked all the way through (check by cutting one piece in half)

9. Serve with steamed broccoli and the baked sweet potato slices.