These chicken strips make a perfect Saturday lunch with salad or stuffed into wraps or pitta bread with guacamole or hummus. Can also be eaten cold for picnics or packed lunches.
3-4 chicken breasts sliced into strips or a packet of chicken breast fillets
100g ground almonds
2 teaspoons smoked paprika
Large handful of chopped parsley
1 large egg
Mix the ground almonds, paprika and parsley together in one bowl.
Crack the egg into another bowl.
Dip the chicken strips into the egg and then dip them in the almond flour mix until coated.
Place the chicken strips onto a baking tray.
Cook in a medium oven for 20 minutes until cooked through.
The Health Boost Tip
Organic chicken is a great source of protein, B vitamins and minerals such as selenium, phosphorus, zinc and copper. Choosing organic means you are lowering your risk of contaminated feeds and organic chicken usually has a higher nutrient quality.