This is a healthy twist on crumbed chicken. Using gluten free flour, this crumbed chicken will be loved by the whole family.

Crispy Honey Lemon Chicken

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Cook Time 40 mins

Servings 2

Ingredients

  

• 350 gm chicken thighs diced
• 2 Tbs olive oil
• 2 Tbs raw honey
• 1 lemon zest and juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup buckwheat flour
• 1 Tbs tapioca flour
• 1 Cos lettuce roughly torn
• 1/2 cup red quinoa
• 1/2 cup tomatoes diced

Instructions

 

• To make the marinade, combine olive oil, 3 Tbs of lemon juice, honey, ¼ tsp salt 1/4 tsp pepper and1 tsp lemon zest. 

  Whisk together and add the diced chicken. 

  Marinade the chicken for around 30 minutes.

  Place quinoa in a sieve and rinse several times.

  Add 1 C of water and quinoa to a saucepan, bring to the boil. 

  Reduce heat to a simmer, cover and let it cook for around 12 minutes, or until the water is absorbed.

  Combine together the buckwheat flour tapioca, 1 tsp lemon zest and remaining salt and pepper. 

  Coat chicken pieces in flour mixture. Heat olive oil in a frying pan and add the chicken pieces. Cook for around 3-4 minutes per side.

  Toss together the lettuce, tomato and quinoa. Drizzle with remaining olive oil. Top with crispy chicken.