Name: Chicken Fingers & Avocado Dip with Greens & Grape Tomatoes
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 0.681 kg chicken breasts, boneless skinless; 3 eggs; 3 cloves garlic; 3 small pkgs grape tomatoes; 3 limes; ¾ cup shredded unsweetened coconut; 1 ½ (142 g) pkg spring mix (mixed greens); almond meal/flour; black pepper; extra virgin olive oil; garlic powder; paprika; salt

Chicken Fingers & Avocado Dip with Greens & Grape TomatoesChicken Fingers & Avocado Dip with Greens & Grape Tomatoes — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 avocados

0.681 kg chicken breasts, boneless skinless

3 eggs

3 cloves garlic

3 small pkgs grape tomatoes

3 limes

¾ cup shredded unsweetened coconut

1 ½ (142 g) pkg spring mix (mixed greens)

almond meal/flour

black pepper

extra virgin olive oil

garlic powder

paprika

salt

Instructions

Preheat the oven to 220°C (425°F) and position rack in the centre. Line a baking sheet with parchment paper.

Whisk the eggs in a small bowl.

In a medium bowl, mix together the almond meal, shredded coconut, garlic powder, paprika, salt, and pepper.

Cut the chicken into strips.

Dip the chicken strips into the egg, then transfer to the dry mixture and turn to coat. Shake off excess and place on the baking sheet. Drizzle with olive oil.

Place in the oven and bake until the crust is golden brown and the chicken is cooked through, 15-20 minutes.

Halve and pit the avocados; cut the flesh into cubes while still in the skin and scoop out with a spoon into a small bowl.

Peel and mince the garlic. Add the garlic, lime juice, salt, and pepper to the avocado. Mash with a fork until very smooth.

Wash the mixed greens and tomatoes.

To serve, place chicken strips on a plate and arrange greens and tomatoes on the side. Drizzle the greens with a little olive oil. Serve with avocado dip and enjoy!

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