Quinoa and Nut Nibble Crusted Chicken
Ingredients
- 5 x 40 g Quinoa and nut nibbles
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp cumin, ground
- 2 cups flour for dusting
- 3 eggs, beaten
- 3 chicken breasts, cut into chunks
- salt and freshly ground black pepper to taste
- 500 g pumpkin chunks
- 3 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 1 lemon, zested and juiced
- 4 tbsp coriander, roughly chopped
- 1 red chilli, finely chopped
- 2 spring onion stalks, cut into rings
- 35 g toasted coconut chips
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Method:
- Put the Quinoa Nut Nibbles in a blender
- Pulse until just broken up
- Place in a bowl and set aside
- Whisk an egg and put flour in a separate bowl
- Toss chicken in flour to dust
- Dip chicken into whisked egg
- Then in the nut nibble crumbs
- Place crumbed chicken on a greased baking tray
- Grill at 180°C for 15 – 20 minutes until golden and cooked through
- Season with salt and cracked black pepper
For the pumpkin:
- Place pumpkin in roasting dish
- Drizzle over olive oil
- Season to taste and toss pumpkin to coat
- Roast in the oven at 180°C for 30 – 35 minutes until soft and slightly charred
For the dressing:
- Squeeze lemon juice into a large mixing bowl
- Add lemon zest, coriander, chilli and spring onion
- Stir to combine
- Toss through the roasted pumpkin
- Season and sprinkle over the coconut chips
- Serve the roasted pumpkin salad, topped with nut-crusted chicken on top and lemon wedges on the side.
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