1 small head (200g) broccoli, thick stems trimmed cut into florets
150 g baby kale leaves
juice of a large lemon
2 tbsp (40 mL) olive oil
1 avocado, cut into 2 cm pieces
2 spring onions, thinly sliced
Preheat oven to 200⁰C (180⁰C fan forced) place a baking rack over a baking paper lined tray and lightly grease rack with oil spray.
Place oil in a medium bowl add chicken and toss to coat.
In a plastic snap lock bag, combine parmesan cheese, bread crumbs, McCormick Onion Powder, Garlic Powder, Rosemary Leaves and KEEN’S Chilli Blend.
Toss chicken strips in the breadcrumb & cheese mixture and press crumb on to strips, coating evenly.
Place strips onto prepared baking rack and bake for 20 minutes or until crisp and golden brown.
To make salad; cook broccoli in boiling water until just tender, drain and refresh under cold water, set side.
Place kale in a medium bowl, add ½ of the lemon juice and olive oil and using your hands massage the leaves until they begin to soften (1-2 mins). Add broccoli and remaining ingredients, season with salt and pepper to suit your tastes. Serve salad with chicken strips
For an intense rosemary flavour, run your fingers down 1 rosemary stalk to remove two-thirds of the leaves from the rosemary lower part of the stalk. Reserve leaves and substitute chopped fresh for dried in the recipe. Repeat with the remaining stalks.
Skewer the strips of chicken using the striped rosemary stalks. And bake as per recipe.