Crispy Honey Lemon Chicken
350gm chicken breast, diced
2 Tbs olive oil
2 Tbs raw honey
2 Tsp lemon zest
½ tsp sea salt
½ tsp black pepper
½ C buckwheat flour
1 Tbs tapioca flour
1 Cos lettuce, roughly torn
½ C red quinoa
100gm cherry tomato, quartered
In a bowl, combine olive oil, 3 Tbs of lemon juice, honey ¼ tsp salt 1/4 tsp pepper and1 tsp lemon zest. Whisk together and add the diced chicken. Marinade the chicken for around 30 minutes.
Place quinoa is a sieve and rinse several times. Add 1 C of water and quinoa to a saucepan, bring to the boil. Reduce heat to a simmer, cover and let it cook for around 12 minutes, or until the water is absorbed.
Combine together the buckwheat flour tapioca, 1 tsp lemon zest and remaining salt and pepper. Coat chicken pieces in flour mixture. Heat olive oil in a fry pan and add the chicken pieces.
Cook for around 3-4 minutes per side.
Toss together the lettuce, tomato and quinoa. Drizzle with remaining olive oil. Top with crispy chicken.
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