PIS­TA­CHIO & HERB CRUMBED CHICKEN WITH QUICK ROASTED VEG­ETA­BLES

Smart­points VALUE PER SERVE 9 SERVES 4 PREP 20 mins + 10 mins chill­ing COOK­ING TIME 25 mins

Weight Watchers Magazine (Australia) - - Family Meals -

400g baby (chat) pota­toes,

halved 2 zuc­chini, cut into wedges 1 red cap­sicum, cut into

thick strips 2 tbs plain flour (see

Cook’s note) 1 egg 2 tbs skim milk 2 tbs finely chopped pis­ta­chios, plus extra for gar­nish 2 tbs finely chopped fresh flat-leaf pars­ley leaves, plus extra for gar­nish 2 tbs finely chopped fresh

chives ½ cup (50g) quinoa flakes 2 x 250g lean chicken breast,

fat trimmed 1 tbs olive oil 1 Pre­heat oven to 220°C. Line a bak­ing tray with bak­ing pa­per. Place potato and 2 ta­ble­spoons water in a mi­crowave-safe dish. Cook on High (100%) for 4 min­utes or un­til al­most ten­der. Drain.

2 Place potato and veg­eta­bles on pre­pared tray. Lightly spray with oil. Bake for 20 min­utes or un­til golden. 3 Mean­while, place flour on a plate. Whisk egg and milk in a shal­low bowl. Com­bine pis­ta­chio, herbs and quinoa on a plate. Sea­son with salt and pep­per. Us­ing a meat mal­let, gen­tly pound chicken be­tween sheets of plastic wrap un­til 1cm thick. Work­ing with 1 piece at a time, coat chicken in flour, then egg, then quinoa mix­ture. Re­frig­er­ate for 10 min­utes. 4 Heat oil in a large non-stick fry­ing pan over medium heat. Cook chicken for 3 min­utes each side or un­til golden and cooked through. Serve chicken with roasted veg­eta­bles, sprin­kled with extra pis­ta­chio and pars­ley.

SERVE WITH Tomato rel­ish. Add 1 Smart­points value per ta­ble­spoon. THIS RECIPE IS Mediter­ranean. COOK’S NOTE For a gluten-free ver­sion, sub­sti­tute the plain flour with rice flour. The Smart­points value re­mains the same. >

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