Looking for a light lunch?

What you’ll need

• ½ kg Cocorico chicken breast fillets
• ¼ cup almond flour
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp onion powder
• 1 tsp sea salt
• 1 egg
• 2 heads of gem lettuce, halved
• 1 cup quinoa
• 1 bunch of parsley, finely chopped
  
  

For the dressing

• Juice of 1 lemon
• 1 tbsp tahini
• ½ tbsp honey

How to make it

1. Preheat the oven to 225 C. To make the gluten-free bread crumbs, combine the almond flour, oregano, basil, onion powder and sea salt in a bowl. Beat the egg in a separate bowl. Dip each chicken fillet in the egg mixture then in the almond flour mix.
2. Transfer each fillet to a parchment-lined baking tray. Pop in the oven for 20 minutes and bake until golden and crispy.
3. In the meanwhile, cook the quinoa in 2 cups of water uncovered until all the water is absorbed.
4. Mix in the chopped parsley.
5. To prepare the gem lettuce, heat a griddle until hot and cook the little gems for 6 minutes, flipping mid-way.
6. To make the dressing, mix the lemon juice, tahini and honey until creamy.
7. To serve, spoon some quinoa into each plate and top with chopped chicken and gem lettuce. Drizzle the dressing on top.