Coconut Chicken Schnitzel with Chopped Salad and Tahini Dressing

Prep
30 mins Cook
30 mins Serves
4

500g chicken breast

2 large eggs, beaten

2 tsp. honey mustard

50g coconut flour (I recommend The Groovy Food Company)

125g ground almond

garlic granules

white pepper

sea salt

For the garnish:

1 cucumber, deseeded and chopped

4 tomatoes, deseeded and chopped

¼ red onion, chopped

1 tbsp. extra virgin olive oil

sea salt

black pepper

handful coriander, chopped

For the dressing:

4 tbsp. tahini

4 tbsp. water

2 tsp. olive oil

1 tbsp. lemon juice

1 garlic clove, crushed

1 tbsp. agave nectar, light and mild (I recommend The Groovy Food Company)

sea salt

handful coriander or parsley, chopped

#DINNER #Lunch

Directions:

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Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
If your chicken breast is thick, slice them in half; length ways and then using a rolling pin or palm of your hand bash your chicken to flatten them out slightly.
Beat the eggs and season with sea salt, white pepper, garlic granules and honey mustard.
Dip the chicken breast in the coconut flour and coat it all over, then dip in the egg mixture followed by the ground almond and place on a tray pre-lined baking tray. Repeat with the rest of the chicken fillets. If you have any extra ground almond, sprinkle it on top of the schnitzels.
Place the chicken in the oven for 30 minutes, turning them over after 15 minutes.
To make the salad, half and then quarter down the length of the cucumber and deseed, then cut each quarter into 3 strips down the length and chop into small pieces.
Quarter the tomato into petals, deseed and chop into small pieces.
Finely chop the red onion and add to the chopped tomato to the cucumber.
Season with sea salt and black pepper together with the olive oil and mix well.
For the tahini dressing, mix together the tahini, water, olive oil and lemon juice until smooth.
Add in the sea salt, garlic, agave nectar and coriander and mix together.
To serve, place the chicken on a plate with the chopped salad next to it and drizzle the tahini over the salad.