Coconut Crusted Chicken with Honey Mustard Vegetables & Green Beans

Preheat the oven to 180C.

Peel and chop the swede, carrot and sweet potato.

Arrange the root vegetables on a baking tray, drizzle with oil, season with salt and pepper and place in the oven to roast until tender.

In a bowl, whisk together the egg.

Add the coconut flour, dessicated coconut and egg to three separate shallow bowls.

Slice the chicken into strips.

Dredge the chicken through the flour mixture. Until lightly coated.

Then dunk the chicken strips into the egg.

Finally, coat the chicken in the shredded coconut.

Place the chicken strips on a large baking sheet and brush with olive oil and place in the oven. Cook for 10-12 minutes (turning once).

In a small bowl, mix together the mustard and honey.

Place a frying pan with a little olive oil over medium-high heat.

Add the green beans to the pan and cook until the skin is starting to blister and the beans are tender.

Remove the beans from the heat.

Remove the coconut chicken strips when cooked through.

Remove the vegetables from the oven, when cooked, and distribute among serving plates.

Serve the coconut chicken alongside the roasted vegetables.

Drizzle a small amount of honey-mustard atop the vegetables and serve remaining dressing alongside the chicken.