GF Crispy Chicken Strips

Ingredients

500g free-range chicken tenderloins

2 eggs, whisked

2 tbsp Dijon mustard

1 tbsp extra-virgin olive oil

1/4 cup flaked almonds

1/4 cup buckwheat kernels

1/2 cup almond meal

2 tbsp chia seeds

1 tsp sea salt

Black pepper to taste

2 bunches broccolini, ends trimmed

1 lemon, zest and juice

Create

1. Preheat your oven to 180° C fan-forced and line a large baking tray with baking paper. Take your chicken out of its packaging, wash it, and dry with a clean paper towel.

2. In a small mixing bowl add the eggs, mustard, olive oil, salt, and pepper and whisk with a fork to combine. In a large mixing bowl combine all of the dry ingredients together with a wooden spoon.

3. Now you can begin to get your food train ready. Start by placing the wet mixture on the left, the dry mixture in the middle, and the baking tray on the right. Start by dunking your chicken tenderloins into the wet mixture, then into the dry mixture, and then onto the baking tray. Repeat these three steps until you have coated all of the chicken.

4. Place in the oven to cook for 20 - 25 minutes or until the outside is golden brown and the chicken is succulent inside.

5. While you are waiting for the chicken to bake, you can get started on your blanched broccolini. Once the chicken only has 5 minutes to go, boil your kettle and carefully pour the boiling water into a large glass bowl. Place the broccolini into the boiling water and cook for 1 minute or until the broccolini becomes bright green. As soon as the broccolini has changed colour, carefully strain, place into a serving bowl, and toss through the lemon zest and juice.

6. Place 2 - 3 chicken tenderloins on each plate to serve with 1/2 bunch of broccolini. I love serving this dish with my Chickpea Free Hummus (see page 70, or my Lime & Hemp Guacamole page. 72 in my eBook Nourish) for some extra nourishing goodness.