This is one of the easiest and tastiest meals we make. The flavors combine absolutely perfectly and they never get old!
We are finding out that most of the time, the simpler the ingredients and process, the better our foods taste. I just had this and now, posting the photos and writing about it is making me crave it again…uh-oh, this could be a problem. I’ll make it quick and go lay down so I don’t dive into the left overs and regret it tomorrow when the craving comes back
This recipe serves 4 <3
To make the chicken you’ll need:
- 1.5 lbs Organic Breast Tenders (season with a bit of salt on one side)
- 1 10oz bag Plain bread crumbs (season with 2 tbsp paprika, 2 tbsp lemon pepper, 1 tbsp parsley, 1 tbsp basil)
- 3 eggs beaten
*Place eggs in a bowl and bread crumbs in another. One by one, dip the chicken breast tenders into the egg and cover with bread crumbs. Place them on a baking pan. I line mine with foil and lightly coat it with cooking spray.
*Once chicken breasts are ready in the baking pan, lightly coat them with baking spray or olive oil. Bake at 400 degrees for 30 minutes. Turn them half way.
For the salad, you will need:
- 4 celery stalks
- 3 medium organic green apples
- 2 tbsp organic mayonnaise or vegenaise
- half lemon
*Wash and dice the celery and apples and place in a salad bowl. Squeeze fresh lemon juice over them and mix. Add the mayo and season with salt and pepper to taste.
*can’t get any easier, can it? <3
xoxo Mari Pelli