Crispy Chicken & Parmesan Cauliflower

When you think of breaded chicken, do you also think of unhealthy and fatty? Well I happen to love crispy crusts but prefer not unhealthy and fatty (well very occasionally then :-)). Sosss hereby I present to you: super healthy and super delicious Crispy Chicken!

I breaded it with something I really love and often use for crispy crusts: quinoa flakes. I also added parmesan cheese through it for an Italian touch but you can also omit this if you don't like it. You can also add chopped nuts or seeds for a nice nutty flavor.

A vegetable that has completely shed its stuffy image is the cauliflower. So you no longer eat it at its Eighties: cooked through with cheese sauce but now nicely roasted in the oven with spices and fresh herbs. For consistency in the dish I added parmesan cheese (What can I say: I'm a cheese lover :-)))) and added roasted paprika, if you think this is too strong a flavor add some regular paprika. But I love it.

You can also play around with the fresh herbs, of course. My kids don't like thyme and rosemary so I added parsley leaves. But basil is also very nice in this.

Crispy Chicken & Parmesan Cauliflower Print Recipe
Serves: 2 Cooking Time: 50

Ingredients

• 1 whole cauliflower
  
  
• 2 chicken breasts
  
  
• 100 grams of quinoa flakes
  
  
• 200 grams of grated parmesan cheese
  
  
• 1 egg
  
  
• leaf parsley
  
  
• 2 shallots
  
  
• 3 cloves of garlic
  
  
• 1 teaspoon (smoked) paprika powder
  
  
• himalayan salt
  
  
• 1 tablespoon of ghee or coconut oil or cooking oil
  
  
• 3 tablespoons of olive oil

How to

Preheat the oven to 200 degrees. Cut the cauliflower into small florets. Roughly chop the shallot and peel the garlic and smash it once well with the flat side of a chef's knife. Place the onion and garlic with the cauliflower. Add the 3 tablespoons of olive oil over this, himalayan salt, and the paprika. Mix everything very well and put this in the oven for half an hour.

Take the chicken breast out of the fridge and flatten it a bit by whacking it with something heavy - I always use a small saucepan. Now make the crispy mixture by mixing 100 grams of parmesan cheese with the quinoa flakes, chopped parsley (we will also need half for the cauliflower in a moment, so don't finish all the parsley). A generous pinch of himalayan salt. Crack an egg into another container and stir well.

Now get the chicken breast through the egg mixture and then through the quinoa mixture. Heat a frying pan with some ghee or oil and fry the chicken breasts in it for a few minutes so that the crust becomes crispy. Then put the pan in the oven with the cauliflower. If you do not have a fireproof pan, put the chicken breasts in a baking dish. Leave them in this for 20 minutes.

When the cauliflower is ready then remove the baking dish, add 100 grams of grated parmesan cheese and the rest of the parsley. Stir this well and set this back for another 5 minutes.

#roasted cauliflower #nocarb #carb-free #lowcarb #quinoa flakes