Serves 3-4

Crumbed Chicken Ingredients

  • 2x skinless chicken breast

  • ½ cup quinoa flakes (gluten free) or bread crumbs

  • 2 tablespoons crushed macadamias (or choose another nut/use almond meal)

  • 1 tablespoon dried basil

  • 1 tablespoon dried oregano

  • 1 medium Egg

  • 1/4 cup Milk

  • 2 tablespoons flour (I used chickpea, higher protein content)

  • Olive oil

  • Salt

  • Pepper

  • Lemon

Preparing and cooking the chicken

To get two thin pieces of chicken from the one breast, pat chicken down and flatten it out with your hand. Make an incision on the side and cut it in half. The goal = slices 1 cm to 1.5 cm thick so if you want to put baking paper over the top and put some energy in to flattening it some more with a meat mallet – go for it. This step makes sure that the chicken cooks all the way through.

Set out three bowls on a bench

  1. Bowl one: Flour

  2. Bowl 2: Place the egg and milk (whisk together)

  3. Bowl 3: Place the quinoa flakes/bread crumbs, crushed nuts, dried herbs and a bit of salt and pepper

Coat the chicken:

Coat one piece of chicken in flour. Dip it into the egg mix. Then press it into the crumb, covering and pressing into both sides.

Cook the chicken:

Heat a pan/skillet on medium to high heat with 2 tablespoons olive oil or enough to cover the bottom of the pan. Add the chicken and cook for 5 to 7 minutes each side (use a spatula to flip and only flip ONCE). Cook until golden brown.


  • Sweet potato and carrot mash: Add some salt and pepper as well as olive oil margarine

  • Steamed greens: Broccoli/asparagus/zucchini with slivered almonds ontop

  • Seasoned mushrooms

  • Cabbage, carrot and sultana slaw

  • Roasted baked potatoes

  • Honey roasted dutch carrots

  • Fresh lemon to squeeze over the top