• Preheat oven to 180C/350F. Get out 3 shallow bowls suitable for dredging your chicken in. Line a baking sheet with greaseproof baking paper.
• Place the flour into one bowl and season it lightly with salt and pepper. Crack the egg into the second bowl and lightly beat it - season this too. In the third bowl, mix together the panko breadcrumbs with the herbs, spices and salt.
  ½ cup all purpose flour, 1 egg, 1 cup panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne pepper, ½ teaspoon fine sea salt
• Cut each chicken breast fillet into 4 strips diagonally. Dredge each piece in the seasoned flour, before dunking in the beaten egg. Finally, coat each chicken piece in the seasoned breadcrumbs.
  1 pound chicken breast
• Lay out the chicken pieces on the prepared baking sheet with wire rack. Spray each piece with a little cooking oil. Place in the oven and bake for 15-20 minutes until golden and cooked through.
  cooking spray
• Serve each chicken piece inside a soft taco topped with beetroot & apple slaw, avocado, pea shoots or any greens of your choice and pumpkin seeds.
  8 soft taco tortillas, pea shoots or greens of choice, avocado and pumpkin seeds

Beetroot & Apple Slaw

• Finely slice the cabbage using a mandolin or sharp knife. Coarsely grate the beetroot and apple (we find a food processor with the grating attachment the easiest way to do this!). Finely slice the red onion. Place your veggies in a mixing bowl. Mix together with the remaining slaw ingredients, taste and adjust seasoning as desired. 
  ½ small green cabbage, 1 small beetroot, ½ apple, ½ red onion, ½ lime, ½ cup Greek yoghurt, ½ teaspoon fine sea salt