Hit-NOT-Miss – Chicken Fingers, Zucchini Chips & Avocado Sauce

I am soon to embark on a treacherous journey, otherwise known as the Master Cleanse, so I needed to finish the last bit of protein in my refrigerator, which were two chicken breasts. Honestly I wasn’t in the mood to cook because I had so much work to do, but while slicing the chicken breast I became inspired and as result I created a yummytruth-worthy recipe in record time without even intending to. This recipe has so many benefits because it is obviously yummy, but also quick, convenient, kid-friendly and can even be useful for large crowds. What more could you want from me?

I made chicken nuggets, or chicken fingers if it makes you feel less childish, with an interesting coating that included cornmeal instead of flour. This gave it a crispier texture. Instead of fries, I made some zucchini chips in 15 minutes. Although I stand by the flavour (not that I can take much credit for that since I didn’t physically make a zucchini vegetable with natural sweetness), I must say that because I didn’t have the patience to put my oven on low and wait for hours my recipe does not produce an extra crispy chip. However I was happy to have an ideal taste without an ideal texture to ease my growling hunger pains last Sunday night. Lastly, I used a spicy Cajun seasoning on the chicken and it called for a refreshing sauce. I am picky about store-bought condiments but I made the easiest avocado sauce that created perfect harmony.

Chicken Nuggets (Total Time: 15 minutes)

Ingredients

• 2 Chicken Breasts
• 1/3 cup cornmeal
• 1/3 cup parmesan bread crumbs
• 1/3 cup Panko bread crumbs
• 1 tbsp chicken seasoning
• 1 tbsp hot Cajun seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp olive oil

1. Preheat oven at 450 degrees.
2. Cut the chicken breast into long pieces.
3. Mix all the dry ingredients together.
4. Dip pieces of chicken breast into the olive oil and into the dry ingredients, until evenly coated before placing on baking tray
5. Bake for 5 minutes, turn the chicken and bake for another 5 minutes.

 

Zucchini Chips (Total Time: 30 minutes)

Ingredients

• Zucchini, sliced thinly (about 1/4 inch)
• Sea salt
• Paprika
• Oil Spray

1. Preheat oven at 425 degrees
2. Grease the baking tray with oil spray and spread zucchini slices across one layer.
3. Sprinkle salt and paprika.
4. Bake for 30 mins (on the middle oven rack).

Do not cut zucchini too thin and try to make them the same thickness or else some will burn.

Avocado Sauce

Ingredients

• 1/2 (small) Avocado
• 1 tbsp olive oil
• 1 tbsp water
• Few small basil leaves
• 2 tbsp of mango, chopped
• 1 tbsp red onion, finely chopped
• 1 tbsp chopped almonds
• 1 tsp apple cider vinegar
• 1 tsp lemon zest
• Juice of half a lemon
• 1 small tomato (I used a Campari tomato)

1. Blanch the tomato in boiling water for 30 seconds and then rinse in cold water to peel and remove the core.
2. Put the peeled tomato, and all the ingredients in a blender or food processor until evenly mixed and BAM! You’re done 🙂

 Tell me your thoughts.

Live, Love, Eat!

April x