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Crispy Almond Chicken with Pesto Roasted Vegetables
This lovely almond coating can also be used on fish, prawns or mushrooms. Serve with a dip as a low-carb starter or snack. Can also be eaten cold.
Preheat the oven to 190c. Line a baking tray with parchment paper. Whisk your whites until they form soft peaks. Mix the dry ingredients and spread onto a plate. Dip the chicken strips one by one first into the egg white, then the almond, laying each one on the parchment paper.
Toss everything together in a roasting tray except the tomatoes and pesto. Roast at the top of the oven for ten minutes then move to the centre. Place the tray of chicken on the top shelf and bake for 10 minutes. Take out the vegetables, stir in the tomatoes and pesto and put back in the oven for 10 minutes.
Remove everything from the oven and serve at once, sprinkled with Parmesan if you like.
250g chicken breast cut into strips
75g Sukrin Almond Flour
2 tsp cumin
salt and pepper
2 large egg whites
1 red onion, cut into chunks
1 red pepper, cut into large dice
1 courgette, cut into large chunks
1 punnet of cherry tomatoes
few rosemary leaves
jar of pesto
Parmesan to serve