3 medium chicken breasts
3/4 cup shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1 egg
pinch of salt
olive oil
6 cups baby spinach
1 cup shredded carrots
2 oranges (peeled)
handful of pine nuts (optional)

Dressing:

5 tbsp olive oil
3 tbsp honey
3 tbsp balsamic vinegar
5 tsp dijon mustard

3 medium chicken breasts 3/4 cup shredded coconut 1/4 cup panko crumbs 2 tbsp crushed cornflake crumbs 1 egg 6 cup s baby spinach 1 cup shredded carrots 2 oranges (peeled) 5 tbsp olive oil 3 tbsp honey 3 tbsp balsamic vinegar 5 tsp dijon mustard

Preheat oven to 375°F.



On one plate combine coconut flakes, panko, cornflake crumbs and salt. In a shallow bowl put and egg and beat it lightly with a fork.

Dip the chicken in the egg, then transfer it to the plate and dip in the coconut crumb mixture. Place chicken on parchment paper. Lightly splash with olive oil and bake for 30 minutes turning halfway (or until chicken is cooked through).

When the chicken is in the oven prepare salad. In a big bowl place about 6 cups of baby spinach, shredded carrots and oranges. For the dressing, simply whisk all the ingredients listed above and heat in in a microwave (so honey melts and combines well with the other ingredients). Pour dressing over salad and mix well.




When chicken is ready slice on the diagonal and place on plates. And the salad, sprinkle everything with some pine nuts.