Rice crumbed Crispy Chicken With coriander Yoghurt Dressing & Pineapple Salsa


Chicken: * 500g Chicken Breast/ or double recipe to make extra for lunches for the next day * 2 tbsp olive oil * 2/3 cup rice crumbs (I use Organic in the health food section) * 1 tsp each paprika, oregano, salt and garlic powder * Cut chicken into strips and coat in olive oil. Combine rice crumbs and spices in a bowl. Coat chicken strips evenly and well in rice crumb mix. Lay on a baking tray lined with non stick paper, and bake at 180 until lightly golden- the oil underneath the crumb will make them crispy.  Salsa Choose a combo of your fav salsa ingredients and dice finely such as- grilled pineapple, tomato, red onion, avocado, red capsicum and cucumber. Dress with chopped coriander, salt and lime juice. To make a chili sauce for the adults * ½ cup plain yogurt (you can use mayo but wont be as healthy) * Squeeze of fresh lime juice * Squeeze as much Sirracha chilli sauce Place ingredients in a bowls and whisk until blended together Lime and Coriander yoghurt dressing * squeeze fresh lime juice * Half a cup of natural yoghurt * 1 small garlic clove * handful fresh coriander Process until smooth, or dice everything finely and mix well . Serving Suggestions:  * Self serve bowls with your fav wraps- kids love this one * Alternatively serve as a salad with the dressings and avocado * Add kale slaw and sweet potato chips which is a fav of mine to serve it with

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