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Ingredients
- 1 cucumber, sliced
- 1 tbsp. + 2 tsp. salt
- 1 cup (110g) panko breadcrumbs
- 3 tbsp. chilli flakes, divided
- 2 lbs. (900g) chicken breast, cut into tenders
- 2 tbsp. olive oil
- ½ tsp. coconut sugar
- ¼ cup (25g) green onion, sliced and divided
- 1 ripe avocado
- ½ cup (120ml) lime juice
- 1 tbsp. chilli paste
- 2 tsp. sesame seeds
- 1 tsp. nori
Prep Time:
30
Minutes
Directions
Cook Time:
20
Minutes
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the sliced cucumbers in a bowl, add 1 tablespoon of salt, toss and set aside for 5 minutes.
- In a large shallow dish, combine the panko breadcrumbs with 2 tablespoons of chilli flakes and 1 teaspoon of salt. Season the chicken tenders with a further 1 teaspoon of salt and set aside.
- Evenly coat the chicken tenders in the breadcrumbs, place them on the baking sheet and drizzle with olive oil. Place in the oven and bake for 15-20 minutes until golden brown.
- While the chicken is cooking, rinse the cucumber with water, removing all the salt and pat dry. Toss the cucumber with 1 tablespoon of chilli flakes, sugar and 2 tablespoons of sliced green onions. Set aside.
- In a blender or food processor, blend the avocado, lime juice and chilli paste. Blend until smooth, adding a tablespoon of water if necessary to achieve a smooth consistency. Add the avocado dip to a bowl and sprinkle with the sesame seeds, nori and a little more chilli flakes.
- Once cooked, serve the chicken tenders alongside the cucumber and avocado dip.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
