Chia and Coconut-Crusted Chicken with Sweet Chilli Yoghurt

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 26, 2017.

This chicken is coated with a nutritious crumb of chia seeds and coconut

Ingredients

oven to 220oC. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using).
Toss kumara, carrots and onion on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 18 minutes. Toss through capsicum and roast for a further 7 minutes, until all veggies are tender. Turn once during cooking. Remove from oven and allow to cool slightly.
While veggies are cooking, prepare chicken. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks.
Place seasoned flour in a bowl, whisk egg with milk in a second bowl and mix breadcrumbs with chia and coconut mix in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
Heat a good drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for about 2 minutes each side (depending on thickness), or until cooked through. Wipe out pan and add extra oil between batches, if needed. Set chicken aside to rest for 2–3 minutes.
In a small bowl, combine yoghurt and sweet chilli sauce. Set aside. Toss baby spinach leaves on tray with roast veggies and season to taste with salt and pepper. Slice chicken thickly.
divide roast veggie salad and slices of chia and coconut-crusted chicken between plates. Serve with a dollop of sweet chilli yoghurt.