Chicken
Organic Quinoa Rice Cakes With Mediterranean Chicken
Ingredients
- garlic2 clove
- salt½ teaspoon
- pepper½ teaspoon
- olive oil2 tablespoon
- lemon1
- boneless, skinless chicken cutlets1 lb
- seeds of change organic quinoa and brown rice with garlic2 package
- zucchini4 oz
- fresh parsley2 tablespoon
- lemon1
- dried oregano1 teaspoon
- ground coriander1 teaspoon
- paprika½ teaspoon
- large eggs3
- whole wheat breadcrumbs2¾ oz
- crumbled feta cheese1 oz
- olive oil4 tbsp
- cherry tomato0
- kalamata olive0
Instructions
- 1
Mix together the garlic, salt, pepper, olive oil, and lemon juice to form a marinade.
- 2
Toss the chicken in the mixture and let marinate for 15–20 minutes.
- 3
Cut open the packages of Seeds of Change Organic Quinoa and Brown Rice with Garlic so that the opening is approximately 2 inches (5 cm) wide.
- 4
Microwave packages for 90 seconds, then place contents into a bowl.
- 5
Add the rest of the rice cake ingredients, except the olive oil, and mix well.
- 6
Remove approximately ⅓ of the mixture and pulse it well in a food processor.
- 7
Add the pulsed quinoa back into the rest of the mixture and combine well.
- 8
To shape quinoa cakes, take about ⅓ cup (45 g) of quinoa mixture and, using your hands, shape into a small patty.
- 9
Repeat with the rest of the quinoa mixture.
- 10
Heat the olive oil in a large skillet.
- 11
Cook the quinoa cakes for 3–4 minutes on each side until golden brown.
- 12
Remove from skillet.
- 13
Heat a drizzle of olive oil in another skillet.
- 14
Sear marinated chicken on both sides.
- 15
Cover pan with a lid to continue cooking chicken until internal temperature reaches 165ºF (75ºFC).
- 16
Move chicken to a cutting board and let rest for 5 minutes.
- 17
Slice chicken into thin slices.
- 18
To assemble, place a couple pieces of chicken on a quinoa cake.
- 19
Garnish with tomatoes, then place a second quinoa cake on top to form a sandwich.
- 20
Enjoy!
Nutrition (per serving · serves 4)
Estimated values based on ingredient data. Actual nutrition may vary.
