Ingredients:Chicken Breast 125g or thigh
Egg 1 whisked
Tapioca/Arrowroot Flour 10g (1 tbsp )
Almond Meal 15g (1 tbsp ) enough to coat
Paprika, Ground 1g ( 1⁄4 tsp )
Italian Herbs 1g ( 1⁄4 tsp )
Salad Leaves 20g (2 cups )
Lemon Juice 10ml ( 1⁄2 tbsp ) optional
Olive Oil 10ml ( 1⁄2 tbsp )
- Heat your fry-pan over medium heat and add a little olive oil ready for frying. Create three stations of mixing bowls: one for your arrowroot flour, one for your whisked eggs, and one for the almond meal with dried herbs and spices.
- Flatten your chicken evenly (to ensure it cooks through). Then press the breast into the arrowroot flour, making sure to coat both sides well. Now transfer to the egg wash bowl briefly, making sure you get full coverage. Allow any excess egg wash to drip off before finally dunking in your crumbing combination.
- Place your coconut crumbed chicken in the hot fry pan and cook on each side for 4-5 minutes, making sure to get a lovely golden brown exterior and cooking through. Once cooked, remove from the heat and set aside to prepare your salad.
- Drizzle your mixed greens with some olive oil and serve alongside your crumbed chicken and your Guac.
MACROS (per serve):