Chicken Fingers
Serves: 4
  • 400g of chicken breast (approx. 2 breasts)
  • zest of 1 lemon and tsp of thyme (optional)
  • 40g while spelt (although gluten-free works well too)
  • knob of butter (or oil if dairy-free is needed)
  1. Take your chicken breast and lay it on some cling film to prevent it from sticking to your chopping board, then lay another piece of cling film on top. Using the side of a rolling pin gently but firmly tap down on the breast and flatten it until its about 2-3 cm in thickness all the way across.
  2. On a plate, mix flour, lemon zest, thyme and seasoning. Place breast in to the flour and coat on both sides (tapping off any excess).
  3. Meanwhile, heat a knob of butter in a frying pan until it is foaming and add the chicken. Cook for 3 minutes per side, until cooked through yet still moist. Slice into chicken fingers and serve with whichever dip you feel like.
  4. Serve with bulgar wheat and roasted baby carrots.
For an evening meal flatten the chicken breast and leave on a plate covered with cling film in the fridge (for up to a day). Flour just before you are ready to cook. Serve the chicken breast whole and top with a disk of garlic butter. Or thinly slice the chicken on a bed of salad with the Miso or yoghurt dip drizzled on top.
Recipe by Cooking Them Healthy at