A delicious dish, low in calories, that will get you ready for summer.


  • Chicken

  • 300g chicken tenderloins

  • 20g almond meal (for dusting)

  • 1 egg, whisked

  • 20g shredded coconut

  • Slaw

  • 120g cabbage, finely sliced

  • ½ large apple, finely sliced into long batons

  • 3 red radish, finely sliced

  • 1 tsp dill tips

  • 2 tsp whole egg mayonnaise

  • 1 tbsp lemon juice


  • 1.

    Preheat the oven to 180 degrees.

  • 2.

    Place chicken tenderloins on a baking tray lined with baking paper. Brush egg wash to coat each tenderloin, then sprinkle the almond meal evenly, then the coconut.

  • 3.

    Bake in the oven for about 20 minutes or until golden on top and no longer pink inside.

  • 4.

    In the meantime, place all ingredients for the slaw into a bowl and mix together well so all ingredients are well coated.

  • 5.

    Serve chicken and slaw between two plates.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 630kj
  • Fat Total 44g
  • Saturated Fat 12g
  • Protein 28g
  • Carbohydrate 32g
  • Sugar 4g
  • Sodium 780mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Eat Fit Food

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