- Substances
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- ¾cup all-motive flour
- 1 whole egg
- 1 egg white
- ¼cup finely ground cornmeal
- 2teaspoons ground cumin
- 2teaspoons salt
- 2teaspoons sugar
- 1 Vegetable oil cooking spray
- 2 boneless, skinless chicken breasts (about 4 oz.each), sliced lengthwise into 1 1/2-streak-huge strips
- 1 avocado
- 8ounces mixed greens
- 1 jar (7 oz) roasted red peppers, thinly sliced
- 3tablespoons goat cheese, crumbled
- Dressing
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- 2tablespoons extra-virgin olive oil
- 1tablespoons grapefruit juice
- 2tablespoons sherry vinegar
- 1teaspoons honey
- Directions
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Heat oven to 425°. Region out 3 shallow bowls: Effect 1/2 cup flour in the significant, egg and egg white in the 2d and cornmeal and the relaxation 1/4 cup flour in the third. Season flour and cornmeal bowls with 1 tsp each of cumin, salt and sugar and a few grinds of unlit pepper. Traipse each bowl to mix ingredients. Quilt a baking sheet with aluminum foil; coat foil with cooking spray. Filth each chicken strip with flour mixture, then dip in egg, dredge in cornmeal mixture and situation on sheet. Bake 12 to 14 minutes, turning once midway thru, except chicken is cooked and crust is golden brown. Slit avocado into skinny wedges.
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- For dressing
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Plod dressing ingredients in a bowl astronomical enough to accommodate greens; toss greens in dressing and divide among 4 plates. Top greens with chicken, avocado, peppers and goat cheese.
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Nutrition Per Serving
467 calories per serving, 19 g paunchy (4.3 g saturated), 39 g carbs, 5.4 g fiber, 36 g protein