Photo of Quinoa & herb schnitzel with fattoush by WW

Quinoa & herb schnitzel with fattoush

Points® value
Total Time
40 min
30 min
10 min
Fattoush is a rustic Lebanese salad that uses traditional Mediterranean vegetables and flavours. It can be made up to 1 hour ahead as the toasted bread is also delicious when it soaks up the lemony dressing.


Chicken breast, skinless, raw

4 medium

Quinoa, cooked

400 g

Parsley, fresh

25 g, leaves

Plain White Flour

2 tablespoon(s), level

Egg, whole, raw

1 medium, raw, lightly beaten

Calorie controlled cooking spray

4 spray(s)

Plain flatbread

1 individual, medium

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Mint, Fresh

15 g, leaves


400 g, mixed baby, halved


1 individual, extra large, cut into ribbons


4 medium, thinly sliced

Peppers, all types

1 medium, yellow, thinly sliced


1 clove(s), crushed

0% fat natural Greek yogurt

180 g


1 medium, cut into wedges


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a baking tray with baking paper. Working with 1 at a time, put the chicken fillets between two pieces of clingfilm and bash with a rolling pin until about 5mm thick. Season with salt and pepper.
  2. Combine the quinoa and 10g parsley on a plate. Spread flour on another plate and place the beaten egg in a shallow dish.
  3. Working with 1 fillet at a time, dip the chicken into the flour, shaking off any excess. Dip into the egg, then coat with the quinoa mixture, pressing the coating on firmly with your fingertips.
  4. Mist a large non-stick frying pan with cooking spray and put over medium-high heat. Cook the schnitzels for 1–2 minutes each side or until golden. Transfer to the prepared baking tray. Add the flatbread to the tray and lightly mist with cooking spray. Bake for 7 minutes or until the flatbread is crisp and the schnitzels are cooked through. Break the flatbread into bite-size pieces.
  5. Meanwhile, for the fattoush, add 10g parsley, half of the mint, tomatoes, cucumber, radish, pepper and the flatbread pieces to a bowl. To make the dressing, mix the lemon juice and olive oil then add to the bowl and toss to combine.
  6. Finely chop 5g parsley and 5g mint and add to a small bowl with garlic and yogurt, then stir to combine. Serve the schnitzels with the fattoush, yogurt and lemon wedges.


You will need to cook 100g quinoa to get 400g cooked. Spread the cooked quinoa on a baking tray to cool, then place, uncovered, in the fridge for 3–4 hours to dry out slightly.