George Erotokritou
July 30, 2024
Yoghurt marinated chicken and quinoa salad with Charalambides Christis Straggato Yoghurt light.
Prep Time
10
mins
Cook Time
45
mins
Serves
2
Ingredients
For the Chicken
- 2 chicken breast fillets
- 300 g. Straggato Yoghurt Light (5% fat) Charalambides Christis
- 2 Eggs (beaten)
- 300 g. Panko breadcrumbs
- Salt & Pepper
For the Quinoa Salad
- 300 g. Quinoa (boiled)
- 2 cucumbers (cut into small cubes)
- 2 tomatoes (cut into sticks, without the seeds)
- Zest of one Lime
- Juice of one lime
- 3 tablespoons of olive oil
- A little chopped Parsley
- Salt & Pepper
Instructions
For the Chicken:
- Pierce the chicken fillets all over with a fork. Season with salt and pepper.
- In a bowl, mix the beaten eggs and yoghurt. In another bowl, place the panko breadcrumbs.
- Dip each chicken fillet first in the yoghurt mixture, then coat them in the breadcrumbs, pressing down slightly to ensure an even coating.
- Place the fillets on a baking sheet and bake in the preheated oven at 190°C (375°F) with the fan setting for about 45-50 minutes or until golden and cooked through.
For the Quinoa Salad:
- In a large bowl, combine the boiled quinoa, cucumbers, tomatoes, lime zest, lime juice, olive oil, and chopped parsley. Season with salt and pepper.
- Mix well and serve the salad on two plates.
To Serve:
- Once the chicken is cooked, let it cool for 5 minutes, then slice it.
- Serve the sliced chicken alongside the quinoa salad.
Tip: Add fresh thyme or oregano to the breadcrumb mixture for extra flavour.
