This mouthwatering chicken breast number is gluten-free, carb-conscious, and veg-packed – so tuck in with a confident crunch! With a hard cheese and almond flour crumb, lemony yoghurt dressing, and nutritious kale.
GUILT-FREE CRUMBED CHICKEN
GUILT-FREE CRUMBED CHICKEN
with honey-glazed pumpkin and tomatoes & flaked almonds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Flaked Almonds
- Free-Range, Skinless Chicken Breast
- Fresh Parsley
- Guilt-Free Crumb
- Honey
- Kale
- Lemon
- Lemons
- Pumpkin Chunks
- Tapioca Flour
- Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Eggs
- Water
ROAST VEG
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. When the pumpkin reaches the halfway mark, give it a shift and add the baby tomatoes to the tray. Return the tray to the oven for the remaining cooking time until the tomatoes are blistered and the pumpkin is crispy. In the final 5 minutes, drizzle the honey over everything.
CRUMB THE CHICKEN
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the tapioca flour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat the chicken breast in the flour first, then in the egg mixture, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks. Make sure the breast is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until frying.
SOME PREP
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the yoghurt with the chopped parsley. Mix in some lemon zest and juice to taste. Season to taste and set aside for serving. Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting pumpkin and tomatoes when they’re nearing completion and cook for 3-4 minutes until crispy.
CRISPY CHICKEN
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken for 2-3 minutes per side until golden. Remove from the pan and place on a greased baking tray. Bake in the oven above the veggies for 5 minutes until cooked through but still juicy. (Alternatively, place it on the roasting tray in between the veggies if there’s space.) Remove from the oven on completion and set aside to rest for 3 minutes before serving.
ENJOY!
Scoop up some glazed, roast pumpkin and baby tomatoes. Top with the crumbed chicken and serve the lemony kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!
Free-Range, Skinless Chicken Breast - 1
Flaked Almonds - 10g
Guilt-Free Crumb - 50ml
Pumpkin Chunks - 250g
Honey - 15ml
Lemon - 1
Yoghurt - 50ml
Baby Tomatoes - 100g
Kale - 50g
Fresh Parsley - 3g
Tapioca Flour - 20ml
ROAST VEG
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. When the pumpkin reaches the halfway mark, give it a shift and add the baby tomatoes to the tray. Return the tray to the oven for the remaining cooking time until the tomatoes are blistered and the pumpkin is crispy. In the final 5 minutes, drizzle the honey over everything.
CRUMB THE CHICKEN
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the tapioca flour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat one chicken breast in the flour first, then in the egg mixture, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks. Make sure the breast is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other breast. Set aside until frying.
SOME PREP
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the yoghurt with the chopped parsley. Mix in some lemon zest and juice to taste. Season to taste and set aside for serving. Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting pumpkin and tomatoes when they’re nearing completion and cook for 4-5 minutes until crispy.
CRISPY CHICKEN
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken for 2-3 minutes per side until golden. Remove from the pan and place on a greased baking tray. Bake in the oven above the veggies for 5 minutes until cooked through but still juicy. Remove from the oven on completion and set aside to rest for 3 minutes before serving.
ENJOY!
Scoop up some glazed, roast pumpkin and baby tomatoes. Top with the crumbed chicken and serve the lemony kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!
Free-Range, Skinless Chicken Breast - 2
Flaked Almonds - 20g
Guilt-Free Crumb - 100ml
Pumpkin Chunks - 500g
Honey - 30ml
Lemons - 1
Yoghurt - 100ml
Baby Tomatoes - 200g
Kale - 100g
Fresh Parsley - 5g
Tapioca Flour - 40ml
ROAST VEG
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. When the pumpkin reaches the halfway mark, give it a shift and add the baby tomatoes to the tray. Return the tray to the oven for the remaining cooking time until the tomatoes are blistered and the pumpkin is crispy. In the final 5 minutes, drizzle the honey over everything.
CRUMB THE CHICKEN
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the tapioca flour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat one chicken breast in the flour first, then in the egg mixture, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks. Make sure the breast is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other breast. Set aside until frying.
SOME PREP
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the yoghurt with the chopped parsley. Mix in some lemon zest and juice to taste. Season to taste and set aside for serving. Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting pumpkin and tomatoes when they’re nearing completion and cook for 4-5 minutes until crispy.
CRISPY CHICKEN
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken for 2-3 minutes per side until golden. Remove from the pan and place on a greased baking tray. Bake in the oven above the veggies for 5 minutes until cooked through but still juicy. Remove from the oven on completion and set aside to rest for 3 minutes before serving.
ENJOY!
Scoop up some glazed, roast pumpkin and baby tomatoes. Top with the crumbed chicken and serve the lemony kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!
Free-Range, Skinless Chicken Breast - 2
Flaked Almonds - 20g
Guilt-Free Crumb - 100ml
Pumpkin Chunks - 500g
Honey - 30ml
Lemons - 1
Yoghurt - 100ml
Baby Tomatoes - 200g
Kale - 100g
Fresh Parsley - 5g
Tapioca Flour - 40ml
ROAST VEG
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. At the halfway mark, remove the pumpkin from the oven and give it a shift. Place the halved baby tomatoes on a separate roasting tray, coat in oil, and season. Return both trays to the oven for the remaining cooking time until the tomatoes are blistered and the pumpkin is crispy. In the final 5 minutes, drizzle the honey over everything.
CRUMB THE CHICKEN
Whisk 2 eggs in a shallow dish with a tbsp of water. Prepare two more shallow dishes: one containing the tapioca flour (seasoned lightly) and the other containing the Guilt-Free Crumb. Coat one chicken breast in the flour first, then in the egg mixture, and lastly in the crumb. When passing through the crumb, press it into the meat so it sticks. Make sure the breast is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Repeat with each breast. Set aside until frying.
SOME PREP
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the yoghurt with the chopped parsley. Mix in some lemon zest and juice to taste. Season to taste and set aside for serving. Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting pumpkin when it’s nearing completion and cook for 5-6 minutes until crispy.
CRISPY CHICKEN
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken for 2-3 minutes per side until golden. Remove from the pan and place on a greased baking tray. Bake in the oven above the veggies for 5 minutes until cooked through but still juicy. Remove from the oven on completion and set aside to rest for 3 minutes before serving.
ENJOY!
Scoop up some glazed, roast pumpkin and baby tomatoes. Top with the crumbed chicken and serve the lemony kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!
Free-Range, Skinless Chicken Breast - 4
Flaked Almonds - 40g
Guilt-Free Crumb - 200ml
Pumpkin Chunks - 1kg
Honey - 60ml
Lemons - 2
Yoghurt - 200ml
Baby Tomatoes - 400g
Kale - 200g
Fresh Parsley - 10g
Tapioca Flour - 80ml
Woolies Products in this dish
