Crumbed chicken with roasted potato, tomato and olive salad
- ½ cup rice milk (or other dairy-free alternative)
- zest and juice of 1 lemon
- 2 teaspoons smoked paprika
- 500g chicken tenderloins
- 600g floury potatoes, quartered (chat or agria are ideal)
- 175g mini capsicums, halved
- 1 cup quinoa flakes
- 2 tablespoons chopped chives
- 2 tablespoons extra-virgin olive oil
- 120g baby rocketarugulaX
- 250g cherry tomatoes, halved
- ¹⁄³ cup pitted green olives, sliced
1 Place rice milk, 1 tablespoon lemon juice and half the paprika in a shallow dish, stirring to combine. Season with freshly ground black pepper. Add chicken, turning to coat. Cover and marinate in fridge for at least 1 hour.
2 Preheat oven to 180°C. Line a large baking tray with baking paper. Place potatoes on prepared tray, lightly spray with oil and sprinkle with remaining paprika. Transfer to oven and bake for 15 minutes. Add capsicums to tray and bake for a further 15 minutes or until potatoes are golden and capsicums are tender.
3 Meanwhile, combine quinoa, lemon zest and chives in a shallow bowl. Working with one piece at a time, drain chicken of excess marinade and coat in quinoa mixture. Heat half the oil in a large non-stick frying pan over medium-high heat, then add chicken and cook for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
4 Place remaining lemon juice and oil in a small bowl, mixing to combine. Place rocket, tomatoes, roasted potatoes, capsicums and olives in a large salad bowl. Drizzle with dressing, tossing well to combine. Serve crumbed chicken with warm salad.
Nutrition Info (per serve)
Total fat 16.2g
–Saturated fat 2.6g
Dietary fibre 8.1g
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