Ingredients
Chicken breasts:
- 4 chicken breasts
- ½ cup (125ml) flour
- 2 eggs, whisked
- 1 cup (250ml) mieliepap
- ½ lemon
Avocado dressing:
- 1 avocado
- 1 Tbsp (15ml) olive oil
- 20g coriander, roughly chopped
- ½ cup (125ml) plain yoghurt
- 2 Tbsp (30ml) lime juice
- zest of 1 lime
- salt and pepper
- 2 cups (500ml) cooked quinoa
- 50g baby spinach
- 2 large carrots, peeled into ribbons
- 4 baby cucumbers, sliced into ribbons
- 2 beetroots, thinly sliced
- 4 radishes, thinly sliced
- 1 baby red cabbage, thinly sliced
- 1 avocado, sliced
- 1 red pepper, sliced
- 50g cashew nuts, toasted
- fresh coriander
Method
Chicken:
- Preheat the oven to 190°C.
- Put the chicken breasts between two pieces of cling wrap. Bat them out gently using a rolling pin.
- Coat the chicken breasts in the seasoned flour, dip them in the whisked egg, and coat them evenly in the mieliepap.
- Place the breasts on a baking tray lined with baking paper.
- Bake in the oven for 20 minutes and then check to see if they’re cooked through. If not, cook them a little bit longer.
- Remove from the oven and drizzle with lemon juice.
Avocado dressing:
- Blend all the ingredients until smooth.
- Season to taste.
To assemble:
- Place ½ a cup of cooked quinoa into each bowl.
- Slice the chicken breasts into strips and evenly distribute them between the bowls.
- Arrange all the vegetables in the bowl and drizzle with the avocado dressing and cashew nuts.
- Top with fresh coriander and serve.
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