rosemary and puffed amaranth chicken schnitzel
with couscous salad
- 1½ cups (300g) whole wheat couscous
- 1½ cups (375ml) boiling water
- 1 cup (40g) puffed amaranth+
- ¼ cup rosemary leaves, finely chopped
- sea salt and cracked black pepper
- 4 x 180g chicken breast fillets, trimmed
- 2 tablespoons extra virgin olive oil
- 3 sticks celery, thinly sliced
- 2 cups flat-leaf parsley leaves
- ¼ cup (40g) currants
- 2 green onions (scallions), thinly sliced
- 1 long red chilli, thinly sliced
- micro (baby) parsley leaves, to serve
apple cider dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- Place the couscous and boiling water in a large heatproof bowl. Cover with plastic wrap and set aside for 10 minutes or until the water has absorbed. Use a fork to fluff up the grains and set aside to cool slightly.
- Combine the amaranth, rosemary, salt and pepper on a plate and press both sides of the chicken in the mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the chicken for 4–5 minutes on each side or until cooked. Slice and set aside.
- To make the dressing, place the oil, vinegar and honey in a large bowl and whisk to combine. Add the couscous, celery, parsley, currants, onion and half the chilli. Toss to combine. Divide between bowls.
- Top with the chicken, micro parsley and remaining chilli to serve. Serves 4.
+ Puffed amaranth is a gluten-free, high-protein seed with a mild flavour. Find it in health food stores.
Tags: chicken,
chilli,
couscous,
fresh and light,
honey,
lunch favourites,
parsley,
rosemary,
salad,
© DONNA HAY GROUP
