*Great for an after school snack*
1 chicken breast (about 200g)
1 courgette (zucchini)
1 block firm tofu (200g)
1 cup almond flour
Salt and pepper, to taste
Oil cooking spray
Preheat oven to 190°C (375°F) and also heat up a pan on the stove on medium heat.
Cut tofu, chicken breast and courgette into the same length strips, about 1-inch wide and 3-4 inches long.
This will help even out your cooking time.
Prep a bowl with 2 eggs beaten together.
Prep another bowl with almond flour, season with salt and pepper.
Starting with the tofu, dip each strip in the egg mixture and coat in a light layer of almond flour.
Repeat for courgette and chicken strips.
Place on a baking tray and spray with oil.
Once they are all prepped and ready to go, spray oil in the hot pan.
Place a few pieces in the pan and cook until crispy and golden, turning to cook all sides. Repeat in batches, adding oil as needed and don’t overcrowd the pan.
After pan cooking, place back on the baking tray.
Pop them in the oven for 10 minutes to fully cook.
Be sure zucchini does not get too soft and that the chicken is cooked through.
Remove and let cool for a few minutes.
Serve with a dipping sauce of choice, we recommend homemade ketchup!
*Note- to make almond flour, pulse almonds
Nutrition Information (per 1/3 recipe)
430 calories, 30g fat, 10g carbohydrate, 6g fiber, 34g protein.