Quinoa with crispy chicken

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Healthy quinoa salad with roasted bell pepper, avocado and crispy chicken from the oven



 Preheat the oven to 200 degrees. Beat the egg on a plate. Sprinkle the chicken with a pinch of salt and pepper. Dip them in the flour, then the egg and the panko. Place them on a baking tray lined with baking paper and bake them in the oven for 25 minutes until they start to brown.

 Meanwhile, cook the quinoa in water with the dissolved stock cube. Cut the roasted bell pepper into strips and toss with the spring onions through the cooked quinoa. Scoop the quinoa onto a plate and serve with sliced ​​avocado, the crispy chicken from the oven, a generous scoop of cottage cheese and some pine nuts.

Source: Leukerecepten by leukerecepten-nl.
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