“Everyone loves a chicken parmy, but I can almost guarantee most peoples waist line doesn’t. I’ve always felt that if you set yourself a ridiculous goal like cutting out all bad foods, you will generally fail miserably then feel bad about yourself. I find it much healthier to set a realistic goal and factor in the odd meal like this one. It’s not quite as lean as plain chicken and salad, but it also doesn’t leave you craving bad food. Win win.”
|Serving size : 1|
|Fat - total|
|*Guide Only - values will change if recipe is changed|
Prep Time: 15 mins
Cook Time: 15 mins
Skill Level: Intermediate
- 800g Chicken Breast (4 in total)
- 100g Quinoa
- 2 Eggs
- 1 Truss Tomato
- 160g Cheddar Cheese (grated)
- 400g Sweet Potato (cut into discs)
- 1 Small Red Onion
- 200g of green leaves – lettuce/baby spinach/rocket – go wild
- 200g Cherry Tomatoes
- A literal splash of balsamic vinegar (optional)
OK so Matt and I often argue about menial things that don’t really matter…this is one of them. I think the meat should be cooked in a pan with oil (still a healthier option than deep frying) but he thinks it should be on the BBQ. Admittedly I did these ones on the BBQ and they turned out OK but pan is still better..its up to you.
- Cut up your sweet potato into discs and put to 1 side.
- Cut the chicken breast horizontally through the middle so you now have 8 thin chicken breasts.
- Crack the eggs into a bowl and give them a light whisk with a fork.
- Pour the quinoa onto a plate, dip each chicken breast into the egg mix, let the excess drip off then coat with quinoa.
- Chop the red onion and and cherry tomatoes, throw them into a salad bowl with the green leaves and put to 1 side (not the same side as the potato discs, nobody has time for that kind of nonsense).
- While all this is happening turn the BBQ on (or heat oil in a pan).
- The potato discs can go on first to start cooking, then put the meat on. Cook till both sides are light brown.
- Turn the BBQ down at this point and put the tomato slices and cheese on top, close the lid to melt the cheese.Note: If you are using a pan, put the chicken on an oven rack and put under the grill (I also just realised why ol’ mate Matt prefers the BBQ, less mess)
- Once the cheese has melted just plate up and serve.