A healthy-twist on nuggets that the kids will love.
150g organic corn chips
2 large eggs, quickly beaten with a fork
⅓ cup tapioca flour
700g-800g skinless chicken breast, cut into thick strips
coconut oil for cooking
pesto to serve (optional)
1. Place the corn chips into your food processor and pulse until they are finely crushed. Pour the chips into one bowl. Put the beaten egg into another bowl and the flour into a third bowl.
2. Dip the chicken pieces into the flour to lightly coat, then into the egg and then into the corn chips. Once well coated, heat a large frypan over medium heat. Add enough coconut oil to coat the bottom of the pan. Place the chicken pieces into the pan and cook each side until golden, about eight minutes each side.
Note: Organic corn chips are readily available in the health food section of the supermarket and from health food stores.
More healthy lunch box recipes from Biancia Slade are available from the Wholefood Simply website.