Serves 2 15 mins Prep 40 mins Cooking
Serves 2 15 mins Prep 40 mins Cooking
1
For the wedges, toss the wedges in olive oil, season with salt, pepper and rosemary, then bake for 30-40mins at 200°c.
2
While the wedges are cooking away, place the chicken between two pieces of cling film or baking parchment on a chopping board and using a rolling pin (or another blunt object you have handy) flatten the chicken breast until it's roughly 1cm think all over.
3
Mix the qunioa, paprika, garlic, onion powder and dried oregano in a bowl and tip the mixture onto a plate, spreading it out a little. Crack the egg into a separate bowl and whisk with a fork. Dip the chicken into the egg, making sure the whole thing is covered. Lay each side of the chicken in the spiced quinoa mixture to coat.
4
Melt the coconut oil in a frying pan on a medium to high heat. Fry the chicken for around 4 minutes on either side. Make sure the chicken is cooked all the way through before serving.
5
Plate up with a leafy green salad and get stuck in!
