Herbed Crusted Chicken Strips

GF, DF + RSF - serves 4

Ingredients:

• 2 large chicken breast or 8 portobello mushrooms (vegetarian)

• 1 egg whisked

• 1/2 cup arrowroot flour

• 1 1/2 cups quinoa flakes

• 3 tbsp finely chopped chives

• 3 tbsp finely chopped parsley

• 1/4 tsp salt

• 1/2 tsp pepper

• 1 lemon

• 1 garlic clove

• 1 bunch asparagus end removed

• Spinach

• 1 Avocado

• Sauerkraut

Method:

1. Slice your chicken into strips and set aside.

2. In one bowl add your egg and whisk, in a separate bowl add the arrowroot flour and in another bowl add your quinoa flakes, chopped herbs, salt and pepper and mix.

3. Add your chicken (in small batches) in to arrowroot flour, followed by the egg, followed by the quinoa flakes ensuring they are well coated. Place on a bowl and repeat with the reaming.

4. Add 1 tbsp olive oil to a medium - low heated frypan and cook the chicken until golden brown and cooked through.

5. While this cooks finely chop the garlic clove and dice the asparagus into large chunks.

6. When the chicken is done place on a oven proof plate and and place in a warm oven just to keep warm.

7. Add the pan back to the heat and add a splash of olive oil, the garlic, asparagus and spinach and saute for 5 minutes.

8. Once done remove and add to your plates followed by the chicken and top with fresh avocado, sauerkraut and a squeeze of lemon.