Pumpkin Seed Chicken Breast with Quinoa Salad

Wash the quinoa under running water and then bring to the boil with approx. 500 ml of water and a little salt when it boils, then turn the stove on to the lowest setting and let it simmer for 15 minutes with the lid closed, then pour over a sieve, immediately Rinse under running water and then let cool down well.

In the meantime, cut the avocado in half, lift the pulp out of the skin with a spoon, cut it into small pieces, place in a salad bowl and drizzle immediately with a little lime juice. Quarter the cherry tomatoes and add to the avocado, as well as the spring onions cut into fine rings. Season with a little salt and pepper and mix well.

Put the olive oil in a tall container and add the balsamic vinegar. Then the plucked parsley leaves and the garlic clove are added and everything is pureed really nice and finely. Now season the dressing with salt, pepper and lime juice.

Now put the cooled quinoa in the salad bowl, add the dressing, mix everything well and let it steep for about 30 minutes.

Process the breadcrumbs with the egg yolk and the pumpkin seed pesto into a homogeneous mass. Salt and pepper the chicken breasts on both sides and fry them in a pan with a little oil.

Then put the chicken breasts in an ovenproof dish, spread the pumpkin seed paste on the breasts and finish cooking in the oven preheated to 180 degrees on the top shelf so that the crust is crispy.

I deliberately do not give a time here, as it depends on the thickness of the chicken breasts. I always do the pressure test, it works fine for me. If you are not quite sure, you can use a meat thermometer.

Arrange the salad nicely with the help of a dressing ring and add the chicken breast.