Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Serves: 4

Prep time: 10 mins

Cooking time :30 mins


  • 4 large chicken breasts, 
  • (skinless and boneless)
  • 2 eggs 
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp pink rock salt
  • ½ tsp ground black pepper
  • ½ cup vegan parmesan cheese
  • ¼ cup nutritional yeast
  • 1 cup lupin flakes


  • Preheat oven to 200ºC.
  • In a bowl, combine oregano, garlic powder, salt, pepper, parmesan, yeast and lupin flakes.
  • Crack eggs into a bowl and lightly whisk.
  • Dunk each chicken breast into the egg and coat both sides.
  • Then press firmly into crumb mixture to coat all over.
  • Place crumbed chicken pieces onto a place, cover with wrap and refrigerate.
  • After 30 minutes, place the crumbed chicken onto baking paper on an oven tray.
  • Bake for 30 minutes, until golden, crunchy and cooked through.
  • Serve immediately, or reheat later but the crunchiness will be lost.


Please be aware that people with a nut allergy may also be sensitive or allergic to lupin as they do contain one element in common.


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