ALMOND AND PARMESAN CHICKEN

1 medium egg yolk

1 tsp hot smoked paprika 400g can red kidney beans, rinsed and drained

400g can chickpeas, rinsed and drained

75g mixed nuts, roughly chopped 25g bunch fresh coriander, leaves roughly chopped sea salt and black pepper

Preheat the oven to 200C/ 180C fan/gas 6. Grease a baking tray with a little oil. Heat 1 tbsp of the oil in a nonstick frying pan and gently fry the chopped onion for 3-4 minutes, or until soft,

Hstirring occasionally. Add the garlic and cook for a few seconds more, stirring.

Put the ground almonds, egg yolk, paprika, kidney beans, chickpeas, nuts and coriander in a food processor and tip the fried onion and garlic on top. Season well with salt and lots of ground black pepper. Blitz until well combined but not totally smooth. Form the mixture into four burgers, place on the prepared tray and brush with the remaining oil. Bake for 25 minutes, or until lightly browned and hot throughout.

HHTo keep you and your microbiome happy, these delicious chicken goujons are coated with ground almonds, which are packed with healthy nutrients and may also help weight loss. They’re served with a microbiome-friendly fibre-rich slaw and a probiotic live yogurt dressing. Red cabbage boosts your coloured veg intake, providing extra anti-inflammatory phytonutrients.

SERVES 2

2 small free-range skinless chicken breasts, each around 150g

1 medium egg

30g parmesan cheese, finely grated 30g ground almonds

½ tsp dried thyme fine sea salt and freshly ground black pepper

1 tbsp extra virgin olive oil green leaves, to serve

FOR THE LEMON AND

RED CABBAGE SLAW

¼ small red cabbage (around 150g), trimmed and finely sliced

2 spring onions, trimmed and finely sliced

4 tbsp full-fat live Greek yogurt 2 tbsp good quality mayonnaise juice of ½ small lemon

2 tbsp mixed seeds

Preheat the oven to 200C/ 180C fan/gas 6. Place the chicken breasts between two sheets of nonstick baking paper and bash with a rolling pin until around 1.5cm thick all over.

Whisk the egg in a medium bowl. In a second bowl, mix the parmesan, almonds, thyme, salt and lots of freshly ground black pepper, then scatter over a dinner plate.

Take the chicken breasts one at a time and dip into the egg then coat in the almond and parmesan crumbs.

Grease a baking tray with the oil and cook the chicken for 20 minutes or until the crumbs are golden and the chicken is thoroughly cooked, turning halfway through.

Meanwhile, mix the cabbage and spring onions with the yogurt, mayonnaise, lemon juice and seeds. Season with salt and pepper to taste. Serve with the hot chicken and some green leaves.

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