Ingredients (serves 4)

¼ cup pecans, toasted
40g hemp seeds
1 teaspoon dried basil
700g skinless, chicken tenders
2 tablespoons honey mustard
2 Lebanese cucumbers, diced
1 tablespoon mint
Zest ½ lemon
Juice ½ lemon

Method

1. Preheat oven to 180 degrees. Add pecans, hemp seeds, basil, and a pinch of salt and pepper to a food processor and pulse into crumbs. Transfer to a large plate.
2. Rub chicken with honey mustard. Then press each piece into pecan crumbs until well coated. Transfer to a non-stick baking tray and bake for 20 minutes.
3. Meanwhile, toss cucumbers with mint, lemon zest and juice.
4. Divide chicken amongst plates and serve with cucumber salad.

Download the Pecan & Hemp Crusted Chicken PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.