| 13 | 55 | 147 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 4 |
| 1 large | Egg (lightly beaten) |
| 1/4 tsp | Sea Salt (or to taste) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1/4 tsp | Black pepper (or to taste) |
| 1 cup | Oats, flakes, dry (or 2 cups) |
| 4 fillet | Chicken breast, skinless (1 1/2 pounds, cut into wide strips.) |
| 1/4 cup | Mayonnaise (or use vegan mayo) |
| 1/4 cup | Parsley, fresh |
| 1 tsp | Dijon mustard (or tablespoon) |
| 1 tbsp | Lemon juice |
| 1 tsp | Flax seed |
| 1/4 tsp | Ginger, ground |
| Natural herbal seasoning (to taste) |
1. Preheat oven to 250C, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. Note that you can also deep fry or air fry. I use air fryer.
2. Crack egg in a wide bowl; season with salt and pepper. In another bowl, combine oat flakes, seasoning, flax and oil. Dip tilapia into egg, shaking off excess, then into oats mixture, pressing to adhere. Place on prepared baking sheets in the oven or air fryer.
3. Bake until lightly browned, 12 to 15 minutes, rotating sheets or turning the food halfway through.
4. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and ginger; season with salt and pepper.
5. Serve fish sticks with sauce and apple or cucumber sticks on the side.
Store the leftover and use with other dishes.
Fish
is a great source of protein and Omega 3 fatty acids!
