Lime-Coconut Chicken with Broccoli, Sugar-Snap Peas & Cashew Nuts

Serves 2

Light and fragrant, the coconut and lime make an amazing combination. Serve with some brown rice or quinoa, or even some green salad.


2 chicken breasts

1 tbsp desiccated coconut

juice of 1 lime (plus half a lime for dressing)

zest of half a lime

½ a broccoli (chopped)

1 cup of sugar-snap peas

4 spring onions (finely chopped)

1 clove of garlic (finely chopped)

¼ cup of cashew nuts (chopped)

a handful of fresh coriander

1 tsp sesame oil

1 tsp sesame seeds

1 tbsp coconut oil (for frying)


1.     Chop up the raw chicken into bite-sized pieces and place the pieces in a bowl. Add in the desiccated coconut, and squeeze the lime over, add in the zest and stir well until all chicken pieces are coated.

2.     Leave to marinate for 1 hour in the fridge. When ready to cook the chicken, heat the coconut oil in a pan (or wok if you have one) over a high heat and add the chicken pieces. Stir-fry for about 4 minutes until the pieces are golden.

3.     Add in the chili, chopped broccoli, sesame seeds, sesame oil, the sugar-snap peas, spring onions and garlic. Stir well for about 1-2 minutes and then serve straight away. Garnish with some fresh coriander and chili flakes, and a squeeze of lime juice for that extra zing!