Ingredients

• banana - 1
• vanilla protein powder - 2 scoops (50g)
• cinnamon - 1 tsp.
• almond milk - 1 cup (240ml)
• ice cubes - 1 cup

Preparation Instructions

1. Cut the chicken breasts up into nugget-size chunks, season with salt and pepper.

2. Place the corn flakes in plastic bag and crush the flakes into small pieces, then transfer onto a big flat plate. Whisk the eggs up in a bowl with the curry powder.

3. Dip each chicken piece into the egg mixture, then roll in the corn flakes.

4. Heat the oil in a large pan, and fry the chicken for 2-3 minutes each side. Once cooked through and browned, let them drain on paper napkins before serving.

5. Store in the fridge for up to 4 days.