One of the tricks of successfully going gluten and dairy free is to be armed with tasty new recipes and snacks. By looking forward to your new meals, you won't even think about what you're giving up!
This is my twist on the classic 'Chicken Fingers & French Fries' that will leave you feeling satisfied but never bloated. I especially like making it when I have company over who are slightly nervous about my cooking. The look on their face after the first bite is priceless!
Instructions:
- Prep: The night before cooking, clean and marinate chicken. To marinate, I like to use a tablespoon of lemon juice, a pinch of Adobo seasoning, chopped onions, and a tablespoon of extra virgin olive oil. Let it sit overnight.
- French Fries: Preheat the oven to 350 degrees. Line a baking pan with aluminum foil then lightly cover with olive oil. Cut up the sweet potato into thirds and cut vertically into fries. Spread fries over pan and lightly sprinkle salt (or seasoning of choice). Bake for 30 minutes until tender.
- Chicken fingers: Scramble an egg in a wide bowl. Spread a thick layer of gluten free flour on a plate. Dip marinated chicken into egg yolk completely then lay flat on flour and flip so chicken is completely white. Once all chicken is flowered. Heat frying pan with a thin layer of olive oil and let the pan heat for a full minute. Fry chicken until golden brown.
For dessert, chop up a Gala apple and sprinkle with cinnamon. This is also a great substitute for chips when you're watching television and just need something to munch on!
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