Oatmeal Chicken with Pok Choy & Rice

Craving for fried chicken? Here's a healthier version by baking the oatmeal coated chicken instead of deep-frying. This meal is packed with protein from the chicken and egg, besides, it is also exceptionally high in calcium from the pok choy.

Serve: 2

Difficulty: Not so tricky

Cooks in: 30 minutes

Ingredients:

Oatmeal chicken

0.5 chicken breast (skinless, boneless, cut into bite-sized)

0.5 cup quick rolled oat

0.5 medium egg (lightly beaten)

0.5 tspn himalayan pink salt (divided)

0.5 tspn pepper (divided)

2 tbsp olive oil

Stir-fried pok choy

4 cup pok choy

1 tbsp olive oil

1 tbsp oyster sauce

0.25 cup water

1 cup cooked whole grain brown rice

2 medium hard boiled egg

Method:

1. Pre-heat oven at 200C.

2. Season the chicken with half the salt and pepper. Place the oat (season with another half of the salt and pepper) in a bowl and egg in another bowl.

3. Dip the chicken in the egg. Then coat the chicken with the oat. Place them on a tray covered with foil.

4. Drizzle olive oil over the chicken and bake for 5-8 minutes. Then turn over and bake for another 5-8 minutes. Chicken is done if the juice ran clear when you cut them.

5. Meanwhile, stir-fry the pok choy with olive oil with medium heat. Add the water to simmer. Season with the oyster sauce.

6. Serve with whole grain brown rice and hard boiled egg.