Flax Seed Five Spice Chicken Recipe


Add a little of flax seeds and enjoy a delicious meal, Adria Wu style.  
Cook Time: 20 minutes + 30 minutes bake time

Difficulty: Medium
Serves: 2 people

INGREDIENTS

2 chicken breasts
35 g flax seeds (Available at Foodhall)
1½ tbsp Chinese 5 spice  (Available at Foodhall)
½ tsp salt
2 eggs
175 g quinoa (Available at Foodhall)
350 ml water
50 g almond butter
15 ml Soy
30 ml Water
15 ml olive oil
1 pack, 4 heads pak choy
2 garlic cloves, sliced
1 red chilli, seeds removed, sliced
1 stalk spring onion, sliced
Salt and black pepper to taste

METHOD

  1. Pre-heat oven to 180 degrees C.
  2. Set a wire rack on a rimmed baking sheet. Mix flax seed, 5 spice and salt. Lightly beat eggs in a different bowl.
  3. Dip each breast in eggs then in flax seed mix and place on rack.
  4. Bake for 20-25 minutes until chicken is cooked.
  5. Bring quinoa, water and salt to a boil then reduce and simmer for 12-15 minutes covered or until all water is absorbed. Turn off heat and place a dry dishcloth over the pot for 5 minutes before fluffing with a fork.
  6. Whisk together almond butter, soy and water. Coat quinoa with dressing when ready.
  7. Heat pan with olive oil. Add garlic and cook for 1 min. Add pok choy and cook for another 2 mins. Season with salt and black pepper. Toss with quinoa and serve with sliced chicken breast.
  8. Garnish with red chilli and spring onion.

Adria Wu

After studying Culinary Arts at Le Cordon Bleu and Nutrition at the UK College of Nutrition and Health, Adria Wu took her passion to build London's healthy eating spot - Maple & Fitz.

http://www.mapleandfitz.com