Coconut chicken tenders with spinach and rice

1 Preheat the oven to 200ºC. Line a large baking tray with baking paper. Place the dukkah and coconut in large zip-lock bag. Add chicken and season. Seal bag and shake to coat chicken evenly. Place chicken in a single layer on prepared tray. Spray with olive oil. Bake for 15–20 minutes until golden brown and cooked through.

2 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add spring onions, garlic, lime zest and ginger. Cook, stirring, for 30–60 seconds, or until aromatic. Add rice and stir to coat grains. Add ¹⁄³ cup water and squeeze over the lime juice. Simmer mixture for 3–5 minutes to soften the rice grains.

3 Stir through the peas and chickpeas. Stir in spinach until just wilted. Season and serve rice mixture with chicken. Top with with coriander leaves and extra lime wedges and spring onions, if you prefer.