Clean Coated Chicken Thighs

Remember I mentioned my husband is fussy? Well this household has about 95% of their meals with Chicken! Yes, that is mostly all he will eat. So it puts me into a spot to come up with as many ways to eat chicken as possible; while still being healthy and tasting great.

These coated chicken thighs (or breasts if you prefer) can be made in a batch and refrigerated for those that like to prep meals or if you take lunches to work. They go great with salads or veggies. Think… giant sized healthy nuggets!

What you will need…

  • 1kg Chicken Thigh Fillets
  • 2-3tbs Chia Seeds
  • 1 cup Panko Crumbs
  • Moroccan Seasoning (You can use any spice combo you prefer, ie. lemon spice)
  • 3 Eggs, whisked
  • 1/2 cup Flour
  • 1tbs Olive Oil

The first process is to grab 3 bowls;


In one bowl, add the flour. Another whisk the 3 eggs; and the last bowl place the panko crumbs, chia seeds and spices and mix together.

Grab your chicken thighs and start coating 🙂 (At this stage you can cut your thighs if you prefer smaller pieces but I coat them whole)


Coat your chicken in the flour first, ensuring both sides are covered. Dust off excess.


Now cover both sides of the chicken with the egg, let the excess drip off.


Lastly, cover both sides in the crumb and spice mixture. Shake off excess.


Place the chicken pieces on a lined baking tray and drizzle with a small amount of olive oil. Bake for about 35-45 minutes at 180 degrees until golden brown. ENJOY!



Let me know what you think 🙂

Love Ang x


Clean Salmon, Spinach and Sweet Potato Patties

Just like our Chicken Patties, these have a similar concept. I mix the ingredients, coat in Panko crumbs and cook.

What you need;

  • Tin of Salmon (I think it was 425g)
  • 1-2cups fresh baby spinach
  • 1/4 cup grated cheese (I used tasty)
  • Sweet potato, steamed/boiled (use a whole regular size potato)
  • Spices to taste
  • 1 Egg
  • 1 cup Panko crumbs, to coat
  • Coconut oil (or other healthier oil options), to cook

*You could use Tuna if you don’t like Salmon.

Mix all of the ingredients (except the crumbs and oil) together in a bowl until all combined. The spices I used were sweet paprika, Moroccan spice, oregano and chilli flakes.

Heat the oil in pan; Make a ball from the mixture and coat in the panko crumbs. Place in the pan and flatten with an egg flip. Cook until golden brown on both sides. These only take about 5-10 minutes to cook so don’t leave unattended for too long.

These are great as a snack, lunch or dinner – hell even breakfast! They are delicious and a great way for the kids and fussy husbands to eat some healthy veggies.



Enjoy! Tell me what you think 🙂

Love Ang x

Clean Chicken Patties

We love these chicken patties, rissoles; whatever you want to call them 🙂

These are a go-to staple for us on a weekly basis and I use whatever is in the kitchen at the time for fillings. You can add any sort of vegetables your taste buds enjoy. I believe your entire family, even the fussy ones will enjoy these.

What do you need?

  • Chicken Mince 500g
  • 1 Egg
  • Sweet Potato, chopped and steamed/boiled
  • Red Capsicum, 1/2 cup chopped
  • Red Onion, 1/2 diced
  • Grated Cheese, 1/4 cup (I usually use parmesan, however at the time I had Tasty)
  • Panko Crumbs, 1 cup to coat
  • Salt and Pepper, to taste
  • Spices and Chilli Flakes, to taste as desired
  • Coconut Oil (or other healthier oil option) to cook in

*If the mixture is too soft for you, you can add 1/2-1 cup of wholemeal or atta flour to bulk it up.

This recipe makes approx. 6-7 patties

Mix all ingredients (except the panko crumbs and oil) in a large bowl until it is all combined.



The spices that we use are Moroccan spice mix, curry powder and dry herbs with chilli flakes. I also throw in about a 2tbs chia seeds.



Place your Panko crumbs (I love these over the normal bread crumbs!) in a small bowl for coating. *You can find Panko crumbs in the Asian section of your local grocery store*


Make a ball of the mixture and coat in the crumb, then place into the hot pan with oil, squash down with an egg flip and cook on both sides until golden brown and cooked all the way through. These don’t need to be on a high temperature and do cook fairly quickly so don’t leave unattended for too long.

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Now all that is left to do is ENJOY! These do not last long in our household, but if you find you have some left than they can be stored for up to 2 days in the fridge.

Play around with the flavours and fillings and let me know what you think. We have made a Thai inspired flavour previously with fresh coriander, we have also used fresh baby spinach in the past. The options are endless!

Love Ang x