Parmesan-Chicken with a Green Quinoa Salad

Tonight a friend came over for dinner, and on the menu was this delicious parmesan-chicken from Delicious. Magazine served on top of a green quinoa salad.I actually got a subscription to Delicious Magazine from her for my birthday! We had dish delicious dish on my balcony in the sun. For dessert we had, of course, my guilt free chocolate muffins with a cup of tea! I also gave some muffins to my fellow Bootcampers yesterday and so far all positive responses so you definitely need to try them sometime!

Duration: 25 minutes

The ingredients for 2 servings:

  • 2 chicken breasts
  • 80 g grated Parmesan cheese
  • 10 g bread crumbs
  • Butter (on room temperature)
  • 180 g quinoa
  • 200 g spinach
  • 2 spring onions
  • Fresh mint
  • Fresh parsley
  • 2 sweet paprika's
  • 8 cherry tomatoes
  • Salt & Pepper
  • Olive oil

What you do:
  1. Preheat your oven to 250 degrees of Celsius and line a baking tray with baking paper. Also boil some water in the kettle for the quinoa. 
  2. In a bowl mix the grated Parmesan cheese with bread crumbs. Coat the chicken breasts all over with butter and sprinkle with salt and pepper. Coat them well with the parmesan-bread mixture and press it sort of into the chicken. Place the chicken breasts on the baking tray and put the rest of the parmesan bread mixture on top and drizzle with a little bit of olive oil. Cut the paprikas into pieces and place them around the chicken on the baking sheet and brush with a very thin layer of olive oil. Bake the chicken for 15 minutes in the preheated oven until tender. Note that the paprikas do not blacken. 
  3. Cook the quinoa while the chicken is in the oven. Put the spinach with onions, mint and parsley in a food processor and grind finely. When the quinoa is finished you stirr this spinach mixture through it. Serve the chicken on top op de green quinoa salad with the paprika pieces and some a cherry tomato wedges along the side. 


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