Crumbed chicken with quinoa and dukkah
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Time to make:
22 mins, prep 10 mins, cook 12 mins, plus 2-3 hrs marinating
$4.68 per serve
(at time of publication)
Full ingredients list:
- 240g chicken breast fillets, cut into thick strips
- 1/2 cup buttermilk
- 1/2 cup quinoa flakes
- 1/4 cup dukkah
- 1/4 teaspoon ground black pepper
- 1/4 cup mango chutney
- 1/2 cup low-fat natural yoghurt
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Marinate chicken in buttermilk for at least 2–3 hours.
Step 2 Preheat oven to 200ºC. Line a baking tray with baking paper. Mix quinoa, dukkah and black pepper in a shallow bowl. Shake most of the buttermilk off chicken and coat in dukkah mixture. Discard buttermilk. Place chicken on baking tray and spray with oil. Bake for 10–12 minutes, until cooked through.
Step 3 Combine chutney and yoghurt in a small bowl. Serve with chicken and salad.
Recipe provided by Healthy Food Guide reader, Sonia Donaldson (Rockhampton, QLD)
Sonia says: "I like using mango chilli chutney in the dipping sauce; it gives it a spicier flavour. Also, marinating the chicken in buttermilk makes it amazingly moist!"
About this recipe
First published: November 2010