Pure Foodie Paleo Super Seeded Gluten Free Chicken with Citrus Fennel Salad & Herby Whipped Feta

Ingredients

Chicken
6 slices Venerdi Pure Foodie Paleo Super Seeded bread
20g parmesan cheese, finely grated
1½ tsp onion powder
1½ tsp smoked paprika
¾ tsp garlic powder
Sea salt and black pepper
2 eggs
½ cup rice flour
500–600g chicken tenders or sliced chicken breast

Citrus Fennel Salad
1 large fennel bulb, finely shaved or sliced on a mandoline (reserve fronds)
3 oranges, diced into chunky pieces
Zest of ½ an orange
1 large avocado, diced
Small handful Italian parsley and fennel fronds, roughly chopped
2 tbsp extra virgin olive oil
1 tsp grainy mustard
1½ tsp honey
Sea salt and black pepper

Herby Whipped Feta
100g feta
6 tbsp unsweetened yoghurt
Juice of ½ lemon
1 tbsp fennel fronds or dill, finely chopped
1 tbsp extra virgin olive oil

Method

1. Make the crumb: Preheat the oven to 160°C fan bake. Break the bread into chunks and blitz into fine crumbs. Spread over a shallow baking tray and bake for 15 minutes, tossing every 5 minutes until lightly golden and dried out. Remove from the oven and cool slightly. Sprinkle over the parmesan, onion powder, smoked paprika, garlic powder and a generous grind of salt and pepper, tossing everything together right on the tray. Increase oven to 180°C bake (no fan) and line a second tray with baking paper.
2. Crumb and bake the chicken: Place the rice flour in a shallow bowl and season well with salt and pepper. In another bowl whisk the eggs. Coat chicken first in the flour, then egg, then press firmly into the seeded crumb on the tray until well coated. Transfer to the lined tray in a single layer and bake for 20–25 minutes until golden, crispy and cooked through.
3. Herby whipped feta: Add feta, yoghurt, lemon juice, herbs and olive oil to a small processor or bowl. Blitz or mash until smooth and creamy. Season lightly with pepper and set aside.
4. Salad and dressing: In a small bowl, whisk together the olive oil, grainy mustard, honey, orange zest, a pinch of salt and a good grind of pepper. In a large bowl combine the shaved fennel, diced oranges, avocado, parsley and fennel fronds. Pour the dressing over and toss gently to coat.
5. Serve: Transfer the whipped feta to a small bowl and serve alongside the warm crunchy chicken, with the bright citrus fennel salad on the side. Finish with extra herbs and a drizzle of olive oil if desired.