6 oz boneless, skinless chicken breast, cut into strips
1/2 cup sprouted grain bread crumbs
1 egg, whisked
2 tsp whole wheat flour
1 tsp garlic powder
1 tsp chili powder
1 tsp Bragg Organic Sprinkle
1/4 tsp tumeric
1 zip-lock bag
raw honey and mustard (for dipping)
Preheat the oven to 400 F. Chop the potatoes in half, vertically. Slice each half into three pieces, making sure to cut on a diagonal (So that the fries cook evenly in the oven, and don't fall over). Pat the potatoes dry, and place in your zip-lock bag. Add the herbs, spices, and oil. Tightly zip the bag shut, and shake, shake, shake! Remove from the bag and place on a cookie sheet. Bake for 18-20 minutes, until edges start to get brown and crispy.
Meanwhile, start your chicken strips. Add all of the dry ingredients into your zip-lock bag, and mix around. Next, place the flour in one bowl and the egg in another. Dip each chicken strip into the flour first, then the egg, then the bag of bread crumbs. Shake well, to cover the chicken, and place in a baking dish, or on another cookie sheet. Add the chicken to the oven, when the fries have 5 minutes left. Bake for 8-10 minutes, until crispy.
Plate, and serve paired with a large garden salad.
Thanks for reading,