Ingredients
- Spinneysfood Chicken Breasts 4
- Spinneysfood Organic Free Range Eggs 2 large, beaten
- Quinoa 120g, cooked
- Breadcrumbs 40g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 6 tbsp
- Spinneysfood Fine Sea Salt To taste
- Discovery by Spinneys Vibrant Mix 115g
- Fennel bulb 1, thinly sliced
- Lemons 2, zest and juice
- Organic Honey 1 tbsp
- Spinneysfood Fresh Coriander A handful
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lemon salad with vibrant mix, shaved fennel and crispy quinoa chicken
Other 20 Mins Prep ยท 20 Mins Cook
- Place the chicken breasts between two sheets of baking paper. Using a rolling pin, gently flatten them to allow for even cooking.
- Dip into the beaten egg, then coat in the quinoa and breadcrumbs mixture, pressing gently so it adheres well.
- 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.
- 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.
- Arrange the sliced chicken over before serving.