Ingredients
Units
Scale
- 600 g chicken (chopped into strips)
- 3 eggs (whisked)
- 3/4 cup tapioca or arrowroot flour
- 2 cups quinoa flakes or almond meal (a mix of both is cool)
- 2 tbsp dried Italian herbs
- 2 tbsp smoked paprika
- 2 tbsp garlic granules
- Generous pinch S & P
- Olive oil (for baking)
Instructions
- Preheat oven to 200°C and line an oven tray with baking paper. Place three bowls close together. In one bowl, pop the tapioca in. In the next, whisk the eggs. The final bowl add the quinoa flakes (or almond meal) and stir through the dried herbs.
- Dip a chicken strip in the tapioca, then egg and finally roll it in the quinoa flakes. Repeat the process until all chicken pieces are coated.
- Lightly drizzle olive oil over the top bake for 10 minutes. Turn the oven to its grill function and grill for 3-5 minutes or until crispy on both sides.
- Serve in lettuce cups with salad and sweet potato chips. To avoid the traditional sugar-laden dipping sauces, mash an avocado with lime for dipping or make my fermented tomato sauce. The recipe for that one is from my fermenting course.
Notes
- I often end up with two trays of chicken strips. These freeze GREAT, go ahead and freeze them un-cooked and straight on the tray. When they’re solid, pull them off and pop them in a freezer container. Or, you could cook them all and munch on them for snacks for the next few days. Play around with the herbs too, I love mine with just garlic and sumac too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
