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Quinoa and thyme chicken schnitzel with honey pumpkin
Quinoa and thyme chicken schnitzel with honey pumpkin
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your chicken schnitzel with a crispy quinoa crust for added texture.
Ingredients:
  • 2 large RSPCA Approved Chicken Breast Fillets
  • 120g quinoa flakes
  • 20.00 ml thyme, chopped
  • 90g rice flour
  • 2 Free Range Eggs, lightly whisked
  • 600g pumpkin, seeded, cut into wedges
  • 600g broccoli, cut into florets
  • 28.60 gm honey
  • Natural yoghurt, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 220C and prepare a large baking tray by lining it with baking paper.
  • Thinly slice each chicken breast in half. Mix quinoa flakes and thyme in a shallow bowl. Put rice flour and egg in separate bowls and season the egg. Coat chicken in rice flour, then in egg, and finally in the quinoa mixture. Place on tray with pumpkin and broccoli, spray with oil, and bake at 375°F, flipping chicken midway, for 30 mins until cooked. Drizzle vegetables with honey and let cool for 5 mins before serving.
  • Arrange the chicken and vegetables on plates. Drizzle with yogurt and serve with lemon wedges.

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