Go Back
Quinoa Crusted Chicken with Fennel Slaw | mylittlelarder.com

Quinoa Crusted Chicken with Fennel Slaw

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Author My Little Larder



  • 1 cup cooked quinoa
  • 1 1/2 Tbsp fresh thyme leaves
  • sea salt and freshly cracked black pepper
  • 2 boneless skinless free-range chicken breasts
  • 4 tsp dijon mustard
  • drizzle of olive oil

Fennel Slaw

  • 3 Tbsp mayonnaise
  • 2 Tbsp lemon juice
  • sea salt and freshly cracked black pepper
  • 1 fennel bulb sliced very finely
  • 1/4 cup fennel fronds roughly chopped
  • 1/4 cup flat leaf parsley roughly chopped
  • 3 Tbsp fresh chives roughly chopped


For the chicken

  1. Preheat oven at 150C (300F). Spread the quinoa on a baking tray and cook until lightly toasted, about 25-30 min. Allow to cool then break up any big clumps.
  2. In a bowl, mix together the quinoa and thyme and season.
  3. Increase oven temperature to 210C (425F).
  4. Halve the chicken lengthways. Place chicken on baking tray, spread each half breast with 1 tsp mustard and top with the quinoa mixture. Drizzle with a small amount of olive oil. Place tray in the oven and cook for 10-15 min or until the chicken is cooked through and the quinoa topping is golden.

For the fennel slaw

  1. While the chicken is cooking, in a large bowl whisk together the mayonnaise, lemon juice and seasoning. Add the sliced fennel bulb, fennel fronds, parsley and chives and toss to coat with the dressing.
  2. Serve the chicken with the fennel slaw on the side.

Recipe Notes

For the perfect cooked quinoa, rinse 1/2 cup quinoa, place in a pot with 1 cup water and a pinch of sea salt. Bring to the boil, lower to a simmer, cover and cook for 12-15 min by which time you’ll be able to see the little ‘sprouts’ (you’ll know what I mean when you see this). Remove from the heat and allow to sit for 5 min then fluff up with a fork. Yields 1 1/2 cups.