INGREDIENTS
For the crispy chicken
• 1 chicken breast cut into halves (2 fillets roughly 160g each)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion salt (or onion powder with salt)
• 1/2 tsp chilli powder
Season both sides!
• 60g crushed cornflakes (30g per chicken piece)
• Season again with same spices
• 1 egg (only used a fraction of the egg per chicken piece)
• Cooking spray
– Bake or air fry for 19 mins at 190C / 380F
For the garlic mayo sauce
• 30g fat free yogurt (i used greek yogurt)
• 20g light mayo (brand: hellmann’s)
• 1/2 tsp garlic and onion powder
• Squeeze of lemon juice
For the mexican rice
• 120g uncooked basmati rice (enough for 2 servings)
• 240ml water
• 1 tsp olive oil or cooking spray
• 1/2 chopped onion, red and greed bell pepper
• 50g tomato paste
• 1 tsp paprika, cumin and salt
– Bring to a boil then cover and simmer on low heat till fully cooked
Serve with shredded lettuce, sweetcorn, bell pepper
Video Credit: jalalsamfit
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