CRISPY GOLDEN CHICKEN

PROTEIN:

Chicken Breast

CARBS:

Rye Breadcrumbs

FATS:

Streaky bacon

Avocado

Natural Yoghurt

VEG:

Your choice

OTHER INGREDIENTS:

Hot chili sauce to serve

METHOD:

All measurements are used using your own hand portion sizes. Thumb size for fats, palm of hand for protein, cupped hand of carbs and fist size for veg

Score the chicken breast and flatten to 1cm thick using a rolling pan. Rub with salt and pepper and lemon juice. Add oil to the pan and fry on a medium heat. Add the chicken and bacon to get golden. Stir the breadcrumbs into the bacon, cook for 3 more minutes or until chicken is cooked and crumbs are golden.

At the same time peel the avocado, scoop the flesh into a pestle and mortar, smash up until smooth. Muddle in the yoghurt and squeeze in the lemon juice and season to perfection. Spoon over your plate, sit the chicken on top, sprinkle over the crunch bacon breadcrumbs and drizzle with chili sauce.

Serve with your choice of veg