This asian inspired coconut chicken dish makes a lovely, fresh evening meal with a real nutritional punch! It’s sweet, a bit spicy and a low carb option which is light but filling thanks to the healthy fats from the coconut.

(Serves 4)

4 boneless, skinless chicken thighs

1 cup coconut milk

1 tbsp minced fresh ginger

1 tsp freshly ground pepper

2 teaspoon red pepper flakes

¾ cup rice vinegar

½ cup honey

2 tbsp tamari soy sauce

1 red chilli, sliced

1. Place the chicken in a freezer bag with the coconut milk, ginger, chilli and 1 tsp red pepper flakes. Seal and shake until mixed well.
2. Massage the marinade into the chicken to ensure well coated.
3. Set in the fridge for at least an hour (preferably overnight).
4. Preheat oven to 180ºC.
5. Place the chicken onto a baking sheet and bake for 20-25 minutes.
6. In a saucepan, whisk together the vinegar, honey, soy sauce and the rest of the red pepper flakes.
7. Cook for 8-10 minutes until reduced and thickened.
8. Brush over the chicken for the last 5 minutes of cooking.
9. Remove from the oven and serve with steamed green vegetables of your choice.

Want more recipes like this? Download my Hormone Balancing Recipe Guide here.