Crumbed chicken with quinoa and dukkah
Summary
Crumbed chicken with quinoa and dukkah is not just a delightful mouthful to say, but also an explosive fusion of flavors and textures on your plate. This hearty dish seamlessly melds the juiciness of chicken with the nutty aroma of quinoa and the crunchiness of dukkah. If you’ve been yearning for a recipe that’s both nutrition-packed and dripping with taste, this one’s got your name written all over it.
Ingredients
- Chicken breasts: 2 pieces (about 7 oz [200g] each)
- Quinoa: 1 cup (about 6.7 oz [190g])
- Dukkah: 4 tablespoons (about 2.1 oz [60g])
- Eggs: 2, whisked
- Bread crumbs: 1 cup (about 4.2 oz [120g])
- Olive oil: 2 tablespoons (about 1 oz [30ml])
- Salt: to taste
- Pepper: to taste
- Fresh parsley: a handful (optional for garnishing)
Time
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total Time: 35 minutes
Serves: 2
Nutritional Facts (per serving)
- Calories: 500
- Protein: 45g
- Carbohydrates: 40g
- Fats: 15g
- Dietary Fiber: 5g
- Sugars: 1g
Instructions
- Begin by rinsing your quinoa under cold water to remove the saponin (that’s the bitter coating on its exterior).
- In a pot, add quinoa and double its amount in water. Season with a pinch of salt.
- Bring the water to a boil, then reduce the heat and let the quinoa simmer until it becomes fluffy and all the water is absorbed. This should take about 15 minutes.
- While the quinoa is cooking, it’s chicken time! Start by seasoning your chicken breasts with salt and pepper.
- Dip each chicken breast in the whisked eggs, ensuring they’re fully coated.
- Now, roll the egg-coated chicken in the bread crumbs. Ensure they’re evenly crumbed.
- Sprinkle a generous amount of dukkah over each crumbed chicken breast.
- Heat up the olive oil in a frying pan. Once hot, lay your chicken breasts in.
- Cook each side of the chicken until it’s golden brown and thoroughly cooked. This would roughly take 6-7 minutes per side.
- Once done, remove the chicken and place them on paper towels to drain any excess oil.
- Serve the cooked quinoa on a plate, place the crumbed chicken on top, and sprinkle with some more dukkah for added crunch.
Tips
- Always rinse quinoa before cooking to remove the naturally occurring bitter saponins.
- Feel free to customize the dish by adding your favorite veggies to the quinoa.
- Don’t rush the chicken. Cooking on medium heat ensures it cooks evenly without burning.
- The bread crumbs can be swapped with panko for a crunchier exterior.
Serving Suggestions for your Crumbed chicken with quinoa and dukkah
- Drizzle a bit of lemon or lime for a tangy twist.
- A side salad with fresh greens complements the crumbed chicken with quinoa and dukkah perfectly.
- A dab of Greek yogurt or tzatziki sauce can add a creamy dimension to the meal.
So there you have it, a wholesome plate of crumbed chicken with quinoa and dukkah that’s as delightful to the taste buds as it is beneficial for the body. For more such tantalizing recipes and health insights, keep an eye on AH7’s space. Happy cooking!
CRUMBED CHICKEN WITH QUINOA AND DUKKAH
Crumbed chicken with quinoa and dukkah is not just a delightful mouthful to say, but also an explosive fusion of flavors and textures on your plate. This hearty dish seamlessly melds the juiciness of chicken with the nutty aroma of quinoa and the crunchiness of dukkah. If you’ve been yearning for a recipe that’s both nutrition-packed and dripping with taste, this one’s got your name written all over it.
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Nutritions
Nutrition Facts
CRUMBED CHICKEN WITH QUINOA AND DUKKAH
Amount per Serving
Calories
500
% Daily Value*
Fat
15
g
23
%
Carbohydrates
40
g
13
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
45
g
90
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breasts: 2 pieces about 7 oz [200g] each
- Quinoa: 1 cup about 6.7 oz [190g]
- Dukkah: 4 tablespoons about 2.1 oz [60g]
- Eggs: 2 whisked
- Bread crumbs: 1 cup about 4.2 oz [120g]
- Olive oil: 2 tablespoons about 1 oz [30ml]
- Salt: to taste
- Pepper: to taste
- Fresh parsley: a handful optional for garnishing
Instructions
- Begin by rinsing your quinoa under cold water to remove the saponin (that’s the bitter coating on its exterior).
- In a pot, add quinoa and double its amount in water. Season with a pinch of salt.
- Bring the water to a boil, then reduce the heat and let the quinoa simmer until it becomes fluffy and all the water is absorbed. This should take about 15 minutes.
- While the quinoa is cooking, it’s chicken time! Start by seasoning your chicken breasts with salt and pepper.
- Dip each chicken breast in the whisked eggs, ensuring they’re fully coated.
- Now, roll the egg-coated chicken in the bread crumbs. Ensure they’re evenly crumbed.
- Sprinkle a generous amount of dukkah over each crumbed chicken breast.
- Heat up the olive oil in a frying pan. Once hot, lay your chicken breasts in.
- Cook each side of the chicken until it’s golden brown and thoroughly cooked. This would roughly take 6-7 minutes per side.
- Once done, remove the chicken and place them on paper towels to drain any excess oil.
- Serve the cooked quinoa on a plate, place the crumbed chicken on top, and sprinkle with some more dukkah for added crunch.
Notes
TIPS
Always rinse quinoa before cooking to remove the naturally occurring bitter saponins.
Feel free to customize the dish by adding your favorite veggies to the quinoa.
Don’t rush the chicken. Cooking on medium heat ensures it cooks evenly without burning.
The bread crumbs can be swapped with panko for a crunchier exterior.
SERVING SUGGESTIONS
Drizzle a bit of lemon or lime for a tangy twist.
A side salad with fresh greens complements the crumbed chicken with quinoa and dukkah perfectly.
A dab of Greek yogurt or tzatziki sauce can add a creamy dimension to the meal.
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