I had some wholegrain & seeded sliced bread in the fridge that I needed to use up yesterday. After a little head scratching I decided on blitzing 3 slices in the blender to make breadcrumbs and then used them to coat some chicken breast pieces before pan frying them in olive oil (having dipped the pieces in beaten egg first before covering with the breadcrumbs). Successful, delicious and the kids wolfed them down saying it was as close to fried chicken as I’m going to get! Praise indeed ;).
The leftovers of chicken went towards making this chopped chicken salad lunch. I also added kale, scallions, cucumber, radish, tomatoes and some leftover cooked potatoes. The creamy dressing was blended with:
- 1/2 an avocado
- ¼ cup cilantro, stems and leaves
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoons plain yogurt
- 2 tbsp lime juice
- A little water
Chicken is my meat of choice. I probably eat it twice a week and I find it makes me feel fuller for longer as well as providing a significant amount of protein, important for building the body’s tissues and muscles 🍗 👍.