Chicken & Quinoa Salad
Quinoa and nut nibble crusted chicken with toasted coconut chip and pumpkin salad
-5 X 40g Woolworths quinoa and nut nibbles
2t smoked paprika
1t ground coriander1t ground cumin
2 cups flour for dusting
3 eggs, beaten
3 chicken breasts cut into chunks
Salt and freshly ground black pepper to taste
For the toasted coconut and pumpkin salad:
500g pumpkin chunks
3T extra virgin olive oil
salt and freshly ground black pepper
Lemon 1 zested and juiced
4T coriander, roughly chopped
1 red chilli, finely chopped
2 spring onion stalks, cut into rings
35g Woolworths toasted coconut crisps
Add the quinoa nut nibbled to a blender and pulse until just broken up before placing in a bowl. Dust the chicken in flour before dipping in the beaten egg to coat well and give a crusting in the nut nibble crumbs. Place the coated chicken on a baking tray and grill at 180 for 15 – 20 minutes or until perfectly cooked. Season with salt and freshly ground black pepper.
For the pumpkin:
Coat the pumpkin in the olive oil before seasoning and roasting for 30 – 35 minutes or until slightly charred and tender in the centre.
While the pumpkin is roasting prepare the dressing. Add the lemon zest and juice to a large mixing bowl. Add the coriander, chilli, spring onion and mix together. Add the still hot cooked pumpkin to the mixture and toss together. Season lightly if needed before adding the coconut chips.
Serve the pumpkin and coconut crisp salad with the quinoa and nut coated chicken on top and wedges of lemon on the side.