Oregano Citrus Crumbed Chicken

Combine the coriander and garlic aioli in a small bowl and set aside. TIP: use 1/2 the garlic aioli for a low calorie option!

In the first shallow bowl, combine the plain flour, the salt (use the suggested amount) and a good pinch of pepper. In the second shallow bowl, whisk the egg and add a dash of water. In the third shallow bowl, place the panko breadcrumbs and oregano citrus spice blend. Dip the chicken breast strips into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry. TIP: If you don’t have an egg, replace it with 2 tbs of milk.

Heat a good drizzle of olive oil in a medium frying pan over a medium high heat. Add the chicken breast strips and cook for 2-3 minutes each side, or until golden and cooked through. Set aside on a plate lined with a paper towel.

Wipe out the frying pan and return to a medium high heat. Add the garlic, green beans, carrot and red capsicum to the pan with a splash of water. Cook, tossing regularly, for 3-4 minutes or until the veggies are tender. Season with salt and pepper.