Some evenings all I want is a simple, speedy but still healthy and tasty supper.
It takes less time than perusing a takeout menu, phoning to order, then waiting for delivery. No wasted packaging or unnecessary fuel on the delivery. Best of all, no unknown or unwanted ingredients lurking unseen!
This can be made as whole chicken breast portions or sliced into goujon size strips or even nugget shapes, which children love to eat as finger food.
Coconut Almond Crumbed Chicken
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
2 skinless chicken breasts (kept whole or sliced into goujons)
2 tbsp ground almonds
2 tbsp unsweetened dessicated coconut
1/2 tsp garlic powder
salt and pepper to taste
1 egg, beaten
Instructions:
1. Preheat oven to 180 degrees celsius, 360 degrees farenheit.
2. Pat dry chicken and lay on a baking sheet.
3. In a wide bowl, combine almond flour, coconut, garlic powder and a liberal grind of salt and pepper.
4. Dip each the chicken breast (or piece) in the egg then transfer to the crumb mix and coat evenly .
5. Transfer chicken to baking sheet and continue with rest of chicken..
6. Bake in preheated oven for approx 30 minutes for a chicken breast, approx 20 minutes for chicken goujons, or until juices run clear when meat is pierced in thickest part. Top should be golden and crisp, meat still succulent inside.
Notes:
For a minimal effort meal, roast other veg simultaneously on the same baking tray, eg carrots, parsnip or squash cut into approx 2cm cubes, work well, or sprouts (for Tahini Roast Sprout Recipe see http://imperfectly-paleo.blogspot.co.uk/2015/01/dear-mummy-enjoy-your-sprouts.html)
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| Coconut Almond Crumbed Chicken Goujons |
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| Served with roast parsnip, mashed roast butternut squash and broccoli |
Coconut Almond Crumbed Chicken
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
2 skinless chicken breasts (kept whole or sliced into goujons)
2 tbsp ground almonds
2 tbsp unsweetened dessicated coconut
1/2 tsp garlic powder
salt and pepper to taste
1 egg, beaten
Instructions:
1. Preheat oven to 180 degrees celsius, 360 degrees farenheit.
2. Pat dry chicken and lay on a baking sheet.
3. In a wide bowl, combine almond flour, coconut, garlic powder and a liberal grind of salt and pepper.
4. Dip each the chicken breast (or piece) in the egg then transfer to the crumb mix and coat evenly .
5. Transfer chicken to baking sheet and continue with rest of chicken..
6. Bake in preheated oven for approx 30 minutes for a chicken breast, approx 20 minutes for chicken goujons, or until juices run clear when meat is pierced in thickest part. Top should be golden and crisp, meat still succulent inside.
Notes:
For a minimal effort meal, roast other veg simultaneously on the same baking tray, eg carrots, parsnip or squash cut into approx 2cm cubes, work well, or sprouts (for Tahini Roast Sprout Recipe see http://imperfectly-paleo.blogspot.co.uk/2015/01/dear-mummy-enjoy-your-sprouts.html)
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