Crispy coconut-crusted chicken thighs built on this seasoned panko, which does the heavy lifting with coconut milk powder, garlic, and spice already mixed in. All you need is protein and heat to turn it into dinner for two.

Serves 2. 30 minutes, 15 at the stove.

About 440 calories a serving, 19 g protein, 12 g carbohydrate, 37 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack one egg into a shallow bowl and beat it with a fork. Spread one cup of the seasoned panko on a plate. Pat two boneless chicken thighs dry with paper towels and season both sides with one-quarter teaspoon salt and one-quarter teaspoon pepper.
2. Heat two tablespoons oil in a large skillet over medium-high until it shimmers, about two minutes. While the oil heats, dip each chicken thigh into the egg to coat, then press both sides into the panko until covered. The crust is ready when fully coated.2 min
3. Lay both thighs into the hot oil and cook without moving them for five minutes, until the bottom is golden and crisp. Flip and cook the other side for five more minutes until the second side is golden and an instant-read thermometer reads 165 °F [74 °C] at the thickest part. While it cooks, cut the lime into wedges.10 min
4. Transfer the chicken to a plate and serve with lime wedges to squeeze over the top.

Note Swap boneless thighs for drumsticks or a thin-pounded breast. Leftovers keep in the fridge for three days and make a good cold lunch. Serve over rice, with a simple cucumber salad, or as a sandwich the next day.