Quinoa-Crusted Chicken Schnitzel with Crunchy Salad

Nutrition

Ingredients

• Raw Chicken Breast
• Eggs
• Quinoa Flakes
• Garlic powder
• Dijon Mustard
• Baby leaf spinach
• Telegraph Cucumber
• Raw Broccoli
• Hass Avocado
• Greek Yogurt
• Lemon Juice
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Cook the quinoa according to the instructions.
2. 2.Preheat the oven to 200°C.
3. 3.Slice the chicken breast horizontally to make it thinner.
4. 4.Place the chicken between two pieces of baking paper or plastic wrap and gently flatten it until approximately 1 cm thick.
5. 5.Season with salt and pepper.
6. 6.In a small bowl, whisk the egg with the Dijon mustard.
7. 7.In another bowl, mix the quinoa or quinoa flour and garlic powder.
8. 8.Dip the chicken into the egg mixture.
9. 9.Coat it with the quinoa mixture, gently pressing the coating onto the chicken.
10. 10.Place the chicken on a lined baking tray.
11. 11.Bake for approximately 18–20 minutes, turning halfway through.
12. 12.Meanwhile, cook the broccoli in boiling water for approximately 2 minutes, then drain.
13. 13.Combine the broccoli, spinach, cucumber and avocado.
14. 14.Mix the Greek yoghurt with lemon juice, salt and pepper.
15. 15.Serve the chicken schnitzel with the salad and yoghurt dressing.