Quinoa With Crispy Chicken And Vegetables

Quinoa With Crispy Chicken And Vegetables

Quinoa With Crispy Chicken And Vegetables ingredients

Preparation time : 60 minutes

Enough for : 3 people

- Quinoa: cup (washed and well drained of water)

- Corn oil: 2 tbsp

- Salt: three quarters of the small spoon

- Hot water: two cups

- Chicken: 2 breasts (without bone, for chicken)

- Milk: half a cup (rib, chicken)

- Salt: half a teaspoon (for chicken)

- White pepper: half a teaspoon (for chicken)

Garlic powder: 1/4 teaspoon (for chicken)

- Crushed corn flakes: half a cup (for the outer layer)

- Flour: 1 tablespoon (for the outer layer)

- Lemon spray: half a teaspoon (acid, for the outer layer)

- Parsley: half a teaspoon (dried or dried basil, for the outer layer)

How to prepare quinoa with crispy chicken and vegetables

1. In a saucepan, heat the oil, then quinoa, then add salt and boiling water and simmer until medium.

2. Marinate the chicken in the yogurt and spice mixture and leave in the refrigerator for two hours.

3. Place chicken breasts in cornflakes mixture with herbs and lemon zest. Then leave in the freezer for 15 minutes.

4. Fry chicken breasts in a hot pan with a little corn oil for only 5 minutes on both sides and place in a 150 degree oven for 20 minutes.

5. In a frying pan with a little olive oil, settle a few mixed vegetables (eggplant cubes, chili peppers, zucchini and onions).

6. Quinoa served with crispy chicken strips and vegetables.