Paleo almond, pecan and coconut crumbed chicken

Method

• Step 1
  Preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper.
• Step 2
  Process almonds, pecans, coconut, lemon rind and garlic in a food processor until fnely chopped. Transfer to a large shallow bowl. Season with salt and pepper. Whisk egg and water in a shallow bowl until combined. Dip chicken in egg mixture, then press in nut mixture to coat all over. Transfer to prepared tray. Drizzle with oil.
• Step 3
  Bake for 30 minutes or until chicken is browned and cooked through.
• Step 4
  Meanwhile, make Broccoli and sprout salad: Cook Brussels sprouts in a large saucepan of boiling water for 2 minutes or until just starting to turn bright green. Transfer to a large bowl of iced water. Repeat with broccoli.
• Step 5
  Heat a small frying pan over mediumhigh heat. Cook pine nuts, pepitas and sunfower seeds for 3 to 4 minutes or until toasted. Drain sprouts and broccoli. Transfer to a large bowl. Add avocado and pine nut mixture. Whisk vinegar, oil, mustard and dill in a jug. Season with salt and pepper. Drizzle over salad. Toss gently to combine.

• Step 6
  Thickly slice chicken. Serve with salad and lemon wedges.