Healthy crispy chicken

GF, DF and RSF – Serves 4

Ingredients:

• 2 chicken breasts

• 1 egg whisked

• 1 ½ cups of quinoa flakes

• ½ cup of arrowroot flour

• Zest of 1 lemon

• 1 tbsp of Italian herbs

• Salt and pepper

• 2 sweet potatoes peeled

• 1 tbsp rosemary

• 1 punnet of cherry tomatoes

• 150g of mixed greens

• 1 lebanese cucumber diced

• 1 cooked beetroot diced

• 1/2 avocado diced

Method:

1. Pre heat oven to 180 degrees C and line a baking tray.

2. Cut the sweet potato into chips, drizzle with coconut oil, sprinkle over the rosemary and a pinch of salt. Place in the oven and bake for around 20 mins.

3. Meanwhile add the quinoa flakes, Italian herbs, lemon zest, salt and pepper onto a large plate and set aside.

4. On another plate add the arrowroot flour and set aside.

5. Add the egg to a bowl.

6. Cut your chicken into strips. One at a time cover the chicken strip in the arrowroot flour, followed by the egg and finish by rolling it in the quinoa flakes.

7. Repeat until all the chicken is coated.

8. In a hot frypan add the chicken strips turning half way until golden and cooked through (around 15 mins)

9. While this cooks assemble your salad. and squeeze over some lemon juice.

10. Once chicken is cooked, add to your plate with your sweet potato chips.