Mieliepap-crusted chicken breasts with avo dressing

Prep time
Cook time

These bowls of deliciousness will have you craving more!


Chicken breasts:
  • 4 chicken breasts
  • ½ cup of flour
  • 2 eggs, whisked
  • 1 cups mieliepap
  • ½ lemon
Avocado dressing:
  • 1 avocado
  • 15ml olive oil
  • 20g coriander, roughly chopped
  • ½ cup plain yoghurt
  • 30ml lime juice
  • zest of 1 lime
  • salt and pepper
  • 2 cups cooked quinoa
  • 50g baby spinach
  • 2 large carrots, peeled into ribbons
  • 4 baby cucumbers, sliced into ribbons
  • 2 beetroots, thinly sliced
  • 4 radishes, thinly sliced
  • 1 baby red cabbage, thinly sliced
  • 1 avocado, sliced
  • 1 red pepper, sliced
  • 50g cashew nuts, toasted
  • fresh coriander


  • Preheat the oven to 190°
  • Put the chicken breasts between two pieces of clingwrap. Bat them out gently using a rolling pin.
  • Coat the chicken breasts in the seasoned flour, dunk in the whisked egg, and coat evenly in the mieliepap.
  • Place the breasts on a baking tray lined with baking paper.
  • Bake in the oven for 20 minutes and then check to see if they’re cooked through. If not, cook them a little bit longer.
  • Remove from the oven and drizzle with lemon juice.
  Avocado dressing:
  • Blend all the ingredients together until smooth.
  • Season to taste.
  To assemble:
  • Place ½ a cup of cooked quinoa into each bowl.
  • Slice the chicken breasts into strips and evenly distribute them between the bowls.
  • Arrange all the vegetables in the bowl and drizzle with the avocado dressing and cashew nuts.
Top with fresh coriander.