Crumbed chicken with quinoa and dukkah

Author: Dixie Elliott - Home Economist, Recipe Developer

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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We all love crunchy crumbed chicken - but we don't love the high-saturated fat and sodium. We've made our recipe for two healthier by baking the chicken instead of frying, and the quinoa and dukkah ensure a crispy coating.

Serves: 2

Time to make: 25 mins , plus 2 hrs marinating time

Hands-on time: 10 mins

Ingredients

More weights & measures

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

Instructions

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)

Calories 600cal

Kilojoules 2500kJ

Protein 43.0g

Total fat 17.9g

–Saturated fat 4g

Carbohydrates 64.1g

–Sugars 27.8g

Dietary fibre 5.8g

Sodium 823mg

Calcium 275mg

Iron 2.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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