We all have a soft spot for fried chicken; nuggets, drumsticks – you name it. But all that oil can cause havoc, not only for our insides, but also our waistline and skin (hello large pores, acne and oily T-zone).
But this healthy version is packed with protein, veg and healthy fats, and will satisfy all those fried-cravings. Impress the guests for a weekend feast, or whip it up for a midnight dinner – the possibilities are endless. The only thing we can guarantee is that there won’t be any leftovers for you to take for lunch the next day.
Coco-nutty chicken & apple slaw
Time: 30 minutes
Serves 2
Ingredients
- 250g chicken breasts cut into strips
- ¼ cup/s almond meal
- 1 large egg, lightly whisked
- ¼ cup/s shredded coconut
Apple Slaw
- ¼ red cabbage, shredded
- ½ apple, grated
- 2 medium carrots, grated
Dressing
- 3 tsp lemon juice
- 45g Greek yoghurt
Method
1. Preheat oven to 180oC.
2. Combine almond meal with coconut in a bowl and set aside. Dip chicken pieces in egg then coat with coconut mix.
3. Place on baking tray lined with paper and bake for 30 minutes or until coconut is well golden and crispy.
4. To prepare salad, combine apple, cabbage and carrot in a bowl.
5. Whisk together lemon juice and Greek yoghurt and toss through salad. Serve with chicken.
