Crunchy Chicken Bites with Roasted Zucchini and Carrots

Ingredients

• 300 g boneless skinless chicken breast, cut into bite-size pieces
• 40 g certified gluten-free cornflakes, crushed finely
• 1.5 tbsp olive oil
• 1 zucchini, cut into thick half-moons
• 2 carrot, cut into thin batons
• 1 avocado, ripe
• ½ cup plain unsweetened coconut yogurt
• 1 tbsp fresh chives, finely chopped
• ¼ tsp garlic powder

Method

1. Heat the oven to 425°F and line a baking tray.
2. Coat vegetables with olive oil; roast until tender and browned.20 min timer
3. Press chicken into crushed cornflakes mixed with garlic powder.
4. Bake chicken beside vegetables until golden and 165°F inside.15 min timer
5. Stir chives into coconut yogurt; serve as a dip.