Description
Healthier fried chicken recipe on a bed of vegetables and warm quinoa, dressed with a creamy homemade honey dill dressing.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into 1-inch strips
- 1 tbsp olive oil
- 1/2 cup egg whites
- 1/2 cup almond flour
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- Pinch salt
Honey Dill Dressing
- 1/2 cup mayonnaise
- 1 tbsp honey
- 1 tbsp fresh dill
- 2 tsp lemon juice (about half a lemon)
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp pepper
Salad/Base
- 2 cups cooked quinoa
- 2 beets, roasted and sliced
- 1 red bell pepper, roasted and chopped
- 1/2 cup cucumbers, chopped
- 1/2 cup cherry tomatoes, sliced
- 1/2 cup carrots, sliced julienne
- 4 tbsp mashed avocado (or guacamole)
Instructions
Chicken
- Start by placing egg whites in one bowl. In a second bowl, mix together almond flour, paprika, chili powder, cumin and salt. Dip chicken strip into egg whites and then transfer to almond flour bowl and coat chicken until well coated.
- Heat a large frying pan with 1 tbsp of olive oil and place coated chicken stripes onto pan. Repeat for each chicken stripe. Cook chicken stripes until browned on outside and fully cooked on the inside.
Honey Dill Dressing
- Add all ingredients to a bowl and mix until all ingredients are combined.
Putting it all together
- Add quinoa to a bowl and top with remaining salad ingredients. Add cooked chicken to bowl and dress with honey dill sauce (3 tbsp per serving, add more or less to your liking).
- Prep Time: 20
- Cook Time: 25
- Category: Main