Crispy coconut-breaded chicken that tastes like it came from a restaurant, built on the one product this shelf holds. The Japanese-style panko and coconut flakes make the crust shatter under your fork, while the coconut milk powder adds a subtle tropical depth. Dinner is ready in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 800 calories a serving, 68 g protein, 24 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two medium chicken breasts dry with paper towels and season both sides with salt and pepper. Set up a breading station with 2 tablespoons flour in one shallow bowl, 1 egg beaten in another, and 1 cup of the coconut bread crumbs in a third bowl.
2. Dredge each chicken breast in flour, shaking off the excess, then dip in egg, then press firmly into the coconut crumbs, coating both sides evenly. Let sit for 2 minutes.
3. Heat 3 tablespoons oil in a large skillet over medium-high heat until a piece of bread crumb sizzles immediately when dropped in. Lay both chicken breasts in the hot oil and do not move them for 4 minutes while you halve the lime.4 min
4. Flip the chicken and cook for another 3 to 4 minutes until the second side is golden and the internal temperature reaches 165°F [74°C] when checked at the thickest part with an instant-read thermometer. Transfer to a plate.4 min
5. Squeeze the lime halves over the hot skillet to deglaze it, scraping up any browned bits, then pour this sauce over the chicken.

Note Swap the chicken for firm white fish fillets; reduce the cooking time to 2 to 3 minutes per side. Leftovers keep in the fridge for two days and are good cold or reheated gently in a low oven. Serve with rice or a simple salad dressed with the extra lime juice.