Lemon Pepper Chicken with Avocado Salad – Native Oz Bushfoods
This meal pairs crispy, lemon pepper-coated chicken with a refreshing avocado salad. Perfect for a light lunch or dinner, it's full of flavour and texture.
Ingredients
- 500g chicken thighs, hammered out to even thickness
- 3 large eggs
- 1 cup plain flour
- 1 cup panko breadcrumbs
- 2 tbsp lemon pepper seasoning
- A pinch of salt (optional)
- Oil, for shallow frying
- 250g lettuce, roughly chopped
- 1 large tomato, wedged
- 2 large ripe avocados, deseeded and sliced
- A handful of alfalfa sprouts
- Bush blend dukkah, to dress
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