CRUMBLED CHICKEN STRIPS WITH EGGPLANT AND BROCOLLI CHIPS


TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 450 CALS


INGREDIENTS

  • 260g raw chicken breast strips

  • 1 free range egg

  • 40g gluten free flour

  • 40g gluten free bread crumbs

  • 1 tsp. paprika

  • 1 tsp. cumin

  • 1 tbsp. Italian herbs

  • 1 garlic clove, crushed

  • 300g eggplant, sliced into chips

  • 400g broccoli florets

  • 10ml extra virgin olive oil

  • Himalayan salt

METHOD

Crumbed Chicken Strips

  1. Pre-heat oven to 180 degrees and line a baking tray with baking paper

  2. Add the gluten free flour, bread crumbs and crack the egg into 3 separate bowls

  3. Season the flour with paprika and cumin, the bread crumbs with Italian herbs and the egg with the garlic

  4. Crumb only one side of the chicken by dipping the chicken strips in the flour first, then the egg second and the breadcrumbs last. Continue this process until all the chicken strips have been coated

  5. Place the crumbed chicken strips on the baking tray, with the bread crumbs facing up, and bake in the oven for 20 minutes or until cooked in the centre. Once cooked set aside

Eggplant and Broccoli Chips

  1. Pre-heat oven to 180 degrees and line a baking tray with baking paper

  2. Place the eggplant and broccoli chips on the tray. Add the olive oil into a bowl and mix in the garlic and Himalayan salt. Using a brush, coat the eggplant and broccoli chips with the olive oil

  3. Bake the chips in the oven for 15 minutes or until golden brown

  4. Divide the crumbed chicken strips and eggplant and broccoli chips into two serves

  5. Dish one serving for tonight's dinner and refrigerate the second meal for tomorrow's leftover

NUTRITION

Serving size 544g

Calories 450 cal

Protein 44.1g

Fat, total 12.1g

- saturated 2.8g

Carbohydrate 34.8g

- sugars 5.4g

Sodium 400mg


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