| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Place the chicken breasts between two sheets of baking paper. Using a rolling pin, gently flatten them to allow for even cooking.
2
Dip into the beaten egg, then coat in the quinoa and breadcrumbs mixture, pressing gently so it adheres well.
3
Heat 2 tbsp olive oil in a large pan over medium heat and cook the chicken for 5-6 minutes on each side until golden, crisp and cooked through. Remove from the pan and allow to rest before slicing.
4
In a large bowl, combine the lemon juice, honey, 4 tbsp olive oil, coriander and salt, stirring until well combined. Add the salad mix and fennel and toss well to coat the leaves.
5
Arrange the sliced chicken over before serving.
