Crumbed chicken with quinoa and dukkah
- 240g chicken breast fillets, cut into thick strips
- ½ cup buttermilk
- ½ cup quinoa flakes
- ¼ cup dukkah
- ¼ teaspoon freshly ground black pepper
- ¼ cup mango chutney
- ½ cup low-fat plain yoghurt
- garden salad, to serve
1 Marinate chicken strips in buttermilk for at least 2 hours.
2 Preheat oven to 200ºC. Line a baking tray with baking paper. Combine quinoa, dukkah and black pepper in a shallow bowl. Shake excess buttermilk off chicken, then coat in quinoa mixture. Place chicken on prepared tray and lightly spray with oil. Bake for 10–12 minutes or until cooked through.
3 Combine chutney and yoghurt in a small bowl. Serve chicken with sauce and garden salad.
Nutrition Info (per serve)
Total fat 17.9g
–Saturated fat 4g
Dietary fibre 5.8g
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