Quinoa Crusted Chicken With Green Papaya And Grapefruit Relish

Nutrient-packed quinoa makes a deliciously nutty crust for chicken breasts.

Recipe courtesy of Asiate restaurant, located in the Mandarin Oriental hotel in New York City.

SERVINGS

12

INGREDIENTS
12 4oz chicken breasts
½ cup canola oil
3 cups grapefruit segments
½ cup julienne red chilies
2 cups peppercress
1 cup edd whites
4 cups fresh papaya
1 teaspoon minced garlic
½ cup Thai basil
½ cup ground peanuts
3 cups cooked quinoa
2 cups grated green mango
1 teaspoon brown sugar
½ cup fish sauce
salt and pepper to taste
2 tablespoons flour
1 cup grated daikon
½ cup lime juice
1 cup sliced radishes

PREPARATION

1. Pound the breast lightly, season with salt and pepper.

2. Dredge lightly in flour and brush with whipped egg white on both sides.

3. Coat the breast with cooked quinoa.

4. Sauté the crusted chicken in medium size sauté pan with canola oil until nicely brown. Remove from the pan.

5. Finish cooking in the oven for additional 10 minutes. Serve immediately. Mix remaining ingredients except peppercress and chopped peanuts but including salt and pepper. Serve crusted chicken with green papaya relish, garnish with peppercress and ground peanuts.

NUTRITION
(based on individual servings)
Calories: 406
Total Fat: 4 g
Carbohydrates: 43g
Protein: 29g

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