Coconut Crusted Chicken with Honey Mustard Vegetables & Green Beans

Preheat the oven to 200 degrees and prepare a baking tray by lining it with parchment paper.

In a shallow dish, beat the eggs lightly. In another dish, mix the coconut flour and desiccated coconut together.

Dip each chicken strip first into the egg, then roll in the coconut mixture until well coated. Place on the prepared baking tray.

Bake the chicken in the oven for 20-25 minutes, or until the coconut crust is golden and the chicken is cooked through.

While the chicken is baking, toss the chopped swede, carrot, and sweet potato with olive oil on another baking tray. Season with salt and pepper to taste.

Roast the vegetables in the oven alongside the chicken for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Steam or boil the green beans for about 3-4 minutes until tender but still crisp. Drain and set aside.

In a small bowl, mix together the honey and wholegrain mustard to create the dressing.

Once the roasted vegetables are done, drizzle them with the honey mustard dressing and toss to coat evenly.

Serve the coconut crusted chicken with the honey mustard vegetables and green beans on the side.