The best cornflake chicken! Plus 4 other recipes to make this week

Plant-based for me doesn’t mean I’m cutting out meat!!

When my body feels sluggish or even inflamed, I know I’ve been slacking on my plant fibers. I focus on more plant-based meals and cut out dairy completely.

Here’s my Clear Skincare Guide!! I go further into my skincare routine and what I avoid + add in for clear skin.

Here’s what’s on the menu this week for my family:

• Black bean soup
• Sweet potato and black bean enchiladas – I use mushrooms instead of bell pepper and Siete red enchilada sauce
• Crispy orange tofu with coconut rice
• Cornflake chicken with lemony green beans – recipe below – my Subscribers on insta get all my savory recipes weekly plus a grocery list!!

Cornflake Crispy Chicken:

For the crunchy cornflake coating –

• 6 cups cornflakes – I love Real Cereal
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 2 large eggs
• 2 tbsp milk of choice – plant-based is best
• 1 ½-2 pounds boneless skinless chicken thighs or chicken breasts
• hot honey to top + this ranch for dipping!

Lemony green beans – trimmed and washed green beans. Tossed in EVOO, lemon juice, and salt/pepper. Add to the same pan as the chicken and bake 20-25 minutes.

Instructions:

• Preheat the oven to 400 degrees F.
• Add the crushed cornflakes to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper and salt until well combined.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line a large baking sheet with parchment paper.
• Dip each chicken piece into the egg mixture, then toss generously into the breadcrumb mixture to completely coat with breadcrumbs. Transfer to the wire rack. Repeat with remaining chicken pieces.
• Generously spray the tops of the chicken thighs with nonstick spray. Bake in the oven for 20-25 minutes until cooked through.
• Drizzle honey over the chicken before serving and my favorite ranch for dipping.