This is a healthy alternative to your regular crumbed, pan-fried chicken schnitzel, but tastes just as good!
1 chicken breast
1/2 cup quinoa flakes
3 tbs almond meal
2 tsp mixed dried herbs
Preheat oven to 180°C. Spray a baking tray with some cooking spray
Combine quinoa, almond meal and herbs in a bowl. Beat egg in a separate bowl. Butterfly chicken breast into 2 or 3 pieces depending on the size. Slices should be around 1cm thick.
Dip first piece of chicken in the egg, then coat in the quinoa mix. Place on a baking tray.
Repeat this with other chicken pieces.
Once all pieces are on the tray, lightly spray some cooking spray over the chicken, then place into the oven for around 20 minutes. Turn the chicken over after 15 minutes.
Remove from the oven, serve and enjoy.
There are many different ways to serve your chicken schnitzel. As you can see pictured above, I had mine in a Mountain Bread Wrap with lettuce, tomato, avocado and some cottage cheese. You could slice it up and put into a salad, or just enjoy on its own.