- 300 g of Nutrave chicken fillets cut into fingers
- 75 g of quinoa
- Fresh garlic sprouts
- Sundried tomatoes
Brush the chicken fillets with the mustard and paprika. Then coat them in flour, egg and breadcrumbs, before frying in oil at a high temperature.
In the meantime, boil the quinoa in salted water. Drain when ready.
Add the mustard, the sundried tomatoes and the green part of the finely chopped garlic sprouts.
Serve by arranging the quinoa on the bottom of the plate, placing the fried chicken fillet fingers on top, along with the sundried tomatoes and the garlic sprouts.
Recipe created by chef Pepe Rodríguez