Almond Coated Chicken, Sweet Potatoe Fries & Spinach salad

2 chicken breasts – cut into strips

100g ground almonds

1tsp paprika

salt and pepper

2tblsp coconut flour

1 egg – beaten

2 medium sweet potatoes cut into wedges

2tblsp coconut oil melted

2tblsp coconut flour seasonsed with salt and pepper.

100g spinach

2tbslp goji berries

1 carrot grated

3tblsp greek yoghurt

2tsp tahini

2tsp coconut aminos

 

Method :

Oven 220C

  1. Place the sweet potatoe wedges in a plastic food bag and add the coconut oil, shake until evenly coated then add the seasononed coconut flour and do the same.  Spread out on a baking tray.  Put in the he oven for 15-20 minutes and then turn over and cook for a futher 15-20 minutes until crisp  but not burnt!
  2. Put the egg in one bowl, the coconut flour , salt and pepper and paprika in another bowl and the ground almonds in another.
  3. Coat  each peice of chicken first in the flour , then the beaten egg and then the almonds and place on a piece of baking paper on a tray. Cok in the oven for 15- 20 minutes untill cooked through ( depends how big your strips are !)
  4. In a bowl mix the spinach , carrot and goji berries season with salt and pepper and put on the plates.
  5. Mix the yoghurt with tahini , aminos and seasonning – its to serve alongside to dip the chicken in – so it is optional.
  6. Emove the chicken and potatoes fromt he oven and serve with the salad and dip.

 

NB – the coating method for the chicken is know as “Pane”, traditionally it would be using white breadcrumbs  insetad of ground almonds – but as I am trying to keep the food clean and I do not have time to make my own bread almonds make a good alternative!

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