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Crispy Citrus Chicken with Herb Salad Recipe

Name: Crispy Citrus Chicken with Herb Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken Breasts; 120 g Panko Breadcrumbs; 30 g Chia Seeds; 30 g All-Purpose Flour; 1 Tbsp Black Sesame Seeds; 2 Tsp Paprika; 1 Tbsp Onion Powder; 2 Oranges; 1 Egg; 1 Tbsp Tamari; Olive Oil for drizzling; 1/2 Cucumber; 4 Radishes; 1 Bunch of Parsley; 1 Bunch of Basil; 60 g Almonds; 1 Tbsp Honey; 2 Tsp Apple Cider Vinegar; 2 Tsp Brown Sugar; 1 Tsp Chili Oil; Handful of Shredded Coconut; Juice of 1 Lime; 2 Tsp Ginger Paste; 4 Tbsp Greek Yogurt

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This is a yummy chicken dish with a crunchy coating and a zesty, creamy sauce. It comes with a fresh salad with herbs, nuts, and a tangy dressing. You cook the chicken until it's golden and crispy. It's a fun meal to make and eat!

Ingredients

4 Chicken Breasts

120 g Panko Breadcrumbs

30 g Chia Seeds

30 g All-Purpose Flour

1 Tbsp Black Sesame Seeds

2 Tsp Paprika

1 Tbsp Onion Powder

2 Oranges

1 Egg

1 Tbsp Tamari

Olive Oil for drizzling

1/2 Cucumber

4 Radishes

1 Bunch of Parsley

1 Bunch of Basil

60 g Almonds

1 Tbsp Honey

2 Tsp Apple Cider Vinegar

2 Tsp Brown Sugar

1 Tsp Chili Oil

Handful of Shredded Coconut

Juice of 1 Lime

2 Tsp Ginger Paste

4 Tbsp Greek Yogurt

Method

Preheat the oven to 180°C/356°F and line a baking tray with parchment paper.

Prepare the chicken by placing each breast between two sheets of parchment paper and pounding them to an even thickness of about 2-3 cm with a rolling pin.

In one bowl, combine the dry ingredients: panko breadcrumbs, chia seeds, onion powder, black sesame seeds, paprika, zest of the oranges, and a pinch of salt and pepper.

In a second bowl, whisk together the egg and tamari.

In a third shallow bowl, place the all-purpose flour.

Dip each chicken breast into the flour, shaking off excess, then into the egg mixture, and finally coat with the breadcrumb mixture.

Place the breaded chicken breasts on the prepared baking tray, drizzle with olive oil, and bake for 30 minutes, turning halfway through, until golden and crispy.

While the chicken is baking, prepare the salad by deseeding and slicing the cucumber, thinly slicing the radishes, and chopping the parsley and basil. Toss these with a pinch of salt.

In a small bowl, mix together the honey, chili oil, apple cider vinegar, brown sugar, shredded coconut (reserve some for garnish), and lime juice. Combine with the salad vegetables.

For the citrus yogurt, mix Greek yogurt with ginger paste and a little water to reach a drizzling consistency.

Chop the almonds and set aside.

Once the chicken is done, slice it thinly and serve with a heap of the herb salad, a sprinkle of chopped almonds and coconut, and a generous drizzle of the citrus yogurt.

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