This whole low fat approach to eating is pretty good once I get the hang of working out what foods are low in saturated fats. I have to admit to some compromises, for example, low fat chicken usually mean chicken breast, but for me, I like baked chicken thigh with the fat trimmed.
Baked chicken thigh with chia rice and avocado in a lettuce wrap
In some aluminium foil place a skinless chicken thigh plus lime wedges and add some honey and soy sauce.
Wrap up the chicken and bake in a benchtop oven at 200 °C for 60 minutes.
Microwave the rice and chia.
Mash an avocado with some extra virgin olive oil.
Mix the avocado and rice and add some chili flakes.
When the chicken is cooked let it rest for 10 minutes and then shred.
Add the shredded chicken thigh meat to the rice and avocado mash.
Plate up and shoot a photograph.
Eat the meal as a wrap.
Wash the dishes.
Write the recipe.
Blog (verb).
3.3.3077
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I’m trying a new gallery plugin for my blog. I’m not sure how it will turn out. Hopefully this new approach will make the images come through more clearly.
I love fried chicken but I hate wasting oil. This delicious oven roasted panko chicken offers an alternative to deep frying the chicken in oil and coated in flour and eggs.
Tonight I had some leftover rice and chia which I enjoyed with salmon last night. I knew I wanted the rice to absorb the chicken flavour so I cooked the chicken directly above the rice to allow the chicken juices to flow into the rice.
Delicious panko chicken thigh
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Chicken thigh
Panko
Chicken salt
Grape seed oil
Golden syrup
Leftover rice and chia
Chili flakes
Spinach leaves
Chard
Pepper
Instructions
In a plastic bag add the chicken thigh, oil, chicken salt and panko crumbs. Make sure the chicken is well coated and massage it all in
Butter/oil a metal sleeve and place on a tray lined with baking paper
Add the leftover rice and chia
Add some chili flakes and a little oil and pepper
Lay the chicken thigh on top of the metal sleeve so its juices drizzle into the rice
Drizzle a little golden syrup over the chicken thigh
Cook in an oven at 150 °C for 1 hour
At the end of the cooking allow the chicken to rest for a full 20 minutes
Lay some spinach leaves and chard on a plate
Place the chicken on the plate
Try to get the rice and chia stack to remain as a stack but don’t lose sleep if it falls apart
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Blog (verb)
3.3.3070
I bought the metal sleeve from the Essential Ingredient in Kingston
Not the greatest photograph but the golden syrup is totally worth adding.
I reckon this panko chicken thigh looks fantastic.
The chicken was perfectly cooked. The muscle was juicy and tender. The panko crusted skin was crunchy and full of salty flavour.
I bought the chicken salt from the local Belconnen chicken shop in the Westfield mall.
This is what I had for lunch. Yep, more chicken. The Courtney
Have you tried an alternative to fried chicken? How about panko chicken?
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