Doigts de poulet panés à la noix de coco

Meanwhile, heat a large non-stick pan over medium-high heat. Add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer the coconut to a shallow dish. In the same pan, add a drizzle of oil, then the panko. Toast, stirring often, until golden-brown, 1-2 min. Transfer to the same shallow dish.

In a medium bowl, stir together the mustard, 3 tbsp honey and remaining garlic salt. Pat the chicken tenders dry with paper towels. Add the chicken to the medium bowl with the honey mixture and toss to coat. Working with one chicken tender at a time, press each strip into the coconut mixture to coat completely.

Place the coated strips on a parchment-lined baking sheet. Bake the chicken strips in the centre of the oven, until they are golden-brown and cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

Meanwhile, heat the same large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring occasionally, until tender-crisp, 7-8 min. Season with salt and pepper. Meanwhile, juice half the lemon. In a small bowl combine the sour cream, lemon juice and remaining honey. Season with salt and pepper.