David Gillick’s recipe for Quinoa-Encrusted Chicken is the perfect healthy, tasty, nutritious meal to give you a boost after training.
1 egg white, beaten
plain flour, for dusting
40g feta cheese
1 garlic clove, crushed
1 tsp dried Italian herbs salt and pepper
2 chicken breast fillets
Half fill the kettle and put it on to boil. Place the quinoa in a small saucepan and cover with the boiling water – you want about twice as much water as quinoa by volume. Put a lid on the saucepan and bring to the boil. When it starts boiling hard, turn the heat right down to a minimum and leave to steam. The quinoa is ready when all the water has been absorbed. Allow to cool.
Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray with parchment paper.
Place the egg white in a bowl and lightly dust a plate with plain flour. Put the cooked quinoa, crumbled feta, crushed garlic, Italian herbs and a pinch of salt and pepper in a separate bowl and mix well.
Lightly dredge the chicken breasts in the flour. Dip in the egg white, shaking off any excess, then cover with the quinoa. Press the quinoa in firmly to make sure it sticks to the chicken.
Place the coated chicken breasts on the lined baking tray. Cook in the oven for 20–25 minutes, until golden and crispy.