Sometimes you just have to make chicken and vegetables fun in order for the whole family to appreciate it. This meal was served buffet style, and was a huge hit in my home the last day of Passover. They loved it so much, I made it again last night. My four year old girl calls them Chicken Hillel Sandwiches (a reference to the seder).
I served it with a cashew dipping sauce on Passover, and with hummus last night. The recipe for the cashew dipping sauce is below. Then we had apple berry cobbler for dessert – divine.
15 minutes to make the chicken, 15 minutes to prep the veggies. No time to assemble – your family does the rest of the work!
Step 1: Battered chicken
(I have been slowly weaning my family off grains, but if you prefer to use rice flour instead of almond flour, please see the post for rice-flour breaded schnitzel)
2 pounds of chicken (my husband prefers dark meat, the rest of my family prefers white meat, so I made both)
1 tablespoon coconut oil (grapeseed oil also works well)
3/4 cup almond flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Mix eggs, flour and seasoning to make the batter. Cut up chicken into strips, and dip in batter. Heat up oil and fry chicken over medium heat until golden brown on both sides.
Step 2: Lettuce wraps with the fixings
1 bunch of romaine lettuce
1 bunch of carrots, thinly sliced
1 avocado, thinly sliced (drizzle with lemon juice to prevent browning)
1 or 2 bell peppers thinly sliced
2 cucumbers thinly sliced
Any other vegetable your heart desires.
Assemble vegetables on a plate and serve next to chicken. Allow family to wrap chicken and veggies inside of the lettuce as they please. Put hummus in the wrap or dip in cashew dipping sauce.