pea shoots or greens of choice, avocado and pumpkin seedsto serve
Beetroot & Apple Slaw
½small white cabbage
½teaspoonfine sea salt
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 - you can season this lightly too if desired. In the third bowl, mix together the panko breadcrumbs with the herbs, spices and salt.
½ cup flour, 1 egg, 1 cup (60g) panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon dried mixed herbs, 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. Dredge each piece in the seasoned flour, before dunking in the beaten egg. Finally, coat each chicken piece in the seasoned breadcrumbs. (I recommend keeping one hand for flour/breadcrumbs and the other for egg dunking, to avoid getting clumpy hands!)
2 chicken breast fillets
Lay out the chicken pieces on the prepared baking sheet. Drizzle or spray each piece with a little oil. Place in the oven and bake for 15-20 minutes until golden and cooked through.
rapeseed or olive oil
Serve each chicken piece inside a soft taco with beetroot & apple slaw, smashed avocado, pea shoots or any greens of your choice and pumpkin seeds.
8 soft tacos, 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 (I 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 white cabbage, 1 small beetroot, ½ apple, ½ red onion, ½ lime, ½ cup Greek yoghurt, ½ teaspoon fine sea salt
I recommend tossing together your slaw just before serving and eating it straight away as it's best eaten fresh. Feel free to prep the veggies ahead of time though.