Oat-Crusted Chicken with Lettuce, Cabbage and Sweet Potato

Ingredients

• Chicken Breast150 g
• Oats3 tablespoon (30 g)
• Lettuce1 cup (35 g)
• Cabbage1/2 cup (45 g)
• Sweet Potato1 medium (180 g)
• Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Egg1/2 count (28 g)

Instructions

1. 1

   Step 1

   Beat the egg in a bowl and salt and pepper. Let the chicken breast marinate for a couple of minutes.

2. 2

   Step 2

   Transfer to a plate and then coat completely in seasoned oats.

3. 3

   Step 3

   Heat half the oil in a pan and fry the chicken for 4-5 minutes per side over medium heat until crispy.

4. 4

   Step 4

   If using the oven or air fryer, oil the chicken with half the oil and cook at 356 °F (180 °C) for 15 minutes until crispy.

5. 5

   Step 5

   Separately, cut the sweet potato into wedges and salt and pepper. You can fry the sweet potato wedges in a pan with the remaining oil until browned or air fry at 356 °F (180 °C) for 15-20 minutes until done.

6. 6

   Step 6

   Shred the lettuce and cabbage. Place on a plate, season with lemon juice. Top with the sweet potato and fried chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat-Crusted Chicken with Lettuce, Cabbage and Sweet Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.