Herb Crusted Chicken with Greens
Herb Crusted Chicken with Greens
350gm chicken breast
2 Tbs fresh basil, finely chopped
2 Tbs fresh parsley, finely chopped
¼ C almond meal
Pinch sea salt and pepper
2 Tbs olive oil
100gm kale
1 bunch asparagus
½ avocado, sliced
1 egg
Cut chicken breasts into thin fillets or strips. Crack egg into a bowl and whisk. In a separate bowl combine the almond meal, herbs, salt and pepper. Dip the chicken in the egg, then dip the chicken into the herb mix.
Heat olive oil in a fry pan and add the coated chicken. Cook for several minutes on each side, until cooked through.
Remove chicken from the pan and set aside.
Tear the kale from the stems into smaller pieces. Place kale into the fry pan and drizzle with olive oil and season with a little salt and pepper. Cook kale until wilted. Blanch asparagus in boiling water until tender.
Serve chicken on a bed of kale with a side of asparagus and avocado.
Serves 2
If you’d like access to more delicious fertility friendly food recipes subscribe today to access our Weekly Meal Plans and Recipes
