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Fragrant coconut roast chicken

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Chicken breasts in coconut and-wasabi cream

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Preheat the oven to 180°C. Line a baking tray with foil. Combine the olive oil, mustard, Worcester sauce and honey. Marinate the chicken thighs in the mixture for 2 hours.
Roast for 10 to 15 minutes, basting occasionally. Serve with lemon-drizzled avocado halves, cucumber ribbons and a good dollop of tzatziki.
Per serving: 1899.7 kJ, 8.5 g protein, 34.5 g fat, 27.2 g carbs