A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
A sprinkling of thyme
2 tbsp. Lucy Bee Coconut Oil, melted
Zest of 1 lemon
40g Parmesan, grated
250g cherry tomatoes
40g Lucy Bee Coconut Flour
500g chicken breast cut into strips, or mini fillets
Preheat the oven to 180C, 350F, gas mark 4.
Peel the sweet potatoes and roughly cut into ‘chips’. Add to a baking tray, season, sprinkle with thyme and toss in 1 tbsp. Lucy Bee Coconut Oil. After 20 minutes, add the asparagus and tomatoes to this baking tray and sprinkle over with 1 tbsp. Lucy Bee Coconut Oil, seasoning, half the lemon zest and 20g Parmesan, then bake for 20 minutes.
While the sweet potatoes are baking (and before you add the asparagus and tomatoes), prepare the chicken. Place the eggs in one bowl and beat.
In a separate bowl, add the Lucy Bee Coconut Flour, the remaining Parmesan, seasoning, remaining lemon zest and a sprinkling of thyme.
Take each chicken mini fillet and roll first in the egg, then the Lucy Bee Coconut Flour mixture and place on to a baking tray. Bake for 20 minutes or until the chicken is cooked, along with the sweet potatoes and vegetables.
Leave everything to cool before adding to lunch boxes, along with a wedge of lemon.