500g chicken tenderloins
1 cup almond meal
2 tbsp chopped parsley
2 eggs + a dash of almond milk
himalayan salt and cracked pepper
½ leek sliced
¼ cup pinenuts
Coconut oil for frying
Hemp seed oil (optional)
Mix almond meal, parsley, salt and pepper together in a shallow bowl.
Crumb chicken tenderloins by dipping chicken in the egg and almond milk mixture and then rolling in the crumb mixture. Set aside.
Use a potato peeler, mandoline or vegetable spiraler to cut strips of the zucchini (I use a spiraler for a curly noodle cut. (Thin slices are best)
Lightly toast pinenuts in a fry pan and set aside. Add leek to pan and saute, then add zucchini spirals and lightly saute. Sprinkle with salt and pepper and set aside.
Meanwhile, cook chicken in pan until browned.
In bowls, add spinach leaves at the bottom, then top with zucchini mixture, pinenuts and top with chicken pieces. I add a dash of hemp seed oil over each.
Serve with a slice of lemon.