Pistachio and herb crumbed chicken with quick roasted vegetables
4
Points®
Total time: 55 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
400 g, halved
Zucchini
2 medium, cut into batons
Red capsicum
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Plain flour
2 tbs
Egg(s)
1 medium
Skim milk
2 tbs
Pistachios
2 tbs, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh chives
2 tbs, finely chopped
Quinoa flakes
⅓ cup(s), (55g)
Skinless chicken breast
500 g, (Buy 2x250g fillets)
Olive oil
1 tbs
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper. Place potato and 2 tablespoons water in a microwave-safe dish. Cook on High (100%) for 4 minutes or until almost tender. Drain.
2
Place potato and vegetables on prepared tray. Lightly spray with oil. Bake for 20 minutes or until golden.
3
Meanwhile, place flour on a plate. Whisk egg and milk in a shallow bowl. Combine pistachio, herbs and quinoa on a plate. Season with salt and pepper. Using a meat mallet, gently pound chicken between sheets of plastic wrap until 1cm thick. Working with 1 piece at a time, coat chicken in flour, then egg, then quinoa mixture. Refrigerate for 10 minutes.
4
Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 3 minutes each side or until golden and cooked through. Serve chicken with roasted vegetables, sprinkled with extra pistachio and parsley.
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