Healthy Chicken Nuggets with Mango and Avocado Salsa

You will need

2 skinless chicken breasts, cut into cubes
250ml coconut milk
115g coconut flour
½ tsp ground cumin
½ tsp tumeric powder
½ tsp ground coriander
75g desiccated coconut
A pinch of salt
1 tbsp coconut oil, melted
4 large lettuce leaves from an iceberg or cos lettuce, to serve

For the salsa

1 avocado, peeled, stoned and cut into small cubes
1 mango, peeled, stoned and cut into small cubes
15g fresh coriander, torn
1 red onion, peeled and finely diced
1 red chilli, finely diced
2 tbsp coconut aminos


1 Preheat the oven to 180°C/350°F/Gas mark 4. Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.

2 Meanwhile, make the mango salsa. Mix the avocado, mango, coriander, onion and chilli together in a bowl and pour over the coconut aminos. Refrigerate until needed.

3 Put the flour and spices in a bowl and put the desiccated coconut on a plate. Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.

4 Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.

5 To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.

Top tip

Coconut aminos is an alternative (and super healthy) dressing to soy sauce, which you can buy on Amazon

Recipe taken from Eat. Nourish. Glow. by Amelia Freer (HarperThorsons, £16.99; photography, Ali Allen), out now