Quinoa Crusted Chicken with Roast Veg

Full of flavour and goodness, the quinoa makes this meal gluten free and full of fibre!

Prep & Cook Time : 1 1/2 hours Serves: 4

Ingredients Roast Vegetables

6 medium sized carrots, roughly chopped 1 brown onion, roughly chopped 6 potatoes, roughly chopped 1 sachet Morlife Tangy Turmeric Superdip Mix (you can use your own seasoning but this is delicious) Olive Oil

Quinoa Crusted Chicken 1 cup Quinoa Flakes (can be found at Coles & Woolworths) 1/3 cup parmesan cheese handful fresh parsley 1 tbsp garlic powder Salt & pepper 1 egg 2 large chicken breasts, halved

Directions

1. Preheat the oven to 175°C on fan forced and line 3 baking trays with baking paper.

2. Place the the carrots & onion in a large bag (you can use the ones on the rolls at supermarkets which you put the fruits & veges ) drizzle in olive oil and half of the Morlife Superdip Mix. Hold the bag close and give it a good shake so the vegetables are covered with the oil and seasoning. Pour the carrots & onions on one of the lined baking trays and place in the oven to cook for 45 minutes

3. Using the same bag, place the potatoes in along with the remaining Morlife Superdip Mix, add a drizzle more of olive oil and shake the bag so the potatoes are covered with the oil and seasoning. Pour the potatoes on another baking tray and place in the oven to cook for 45 minutes along with the carrots & onion.

4. To make the quinoa crust for the chicken breast you will need a blender or food processor, (I used my thermomix). Blend the parmesan and parsley in the food processor until finely chopped. Add the quinoa flakes, salt, pepper and garlic powder until fine coarse. Pour into a wide shallow bowl and set aside.

5. Place 1 egg into a seperate wide shallow bowl, whisk well using a fork. Carefully with each chicken breast, dip into the egg mixture until the breast is completely coated. Then place the coated breast into the quinoa crust mix, ensuring both sides of the chicken is completely coated. I cooked the chicken in my air fryer but you can use your oven.

6. Once all the chicken breasts have been coated in the egg mixture and quinoa crust, place on the lined baking tray and bake in the oven for 30 minutes.