Solo: Crispy Chia Chicken

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Solo: Crispy Chia Chicken

Crispy chia seed coated chicken breasts served with fragrant & spicy ginger & cucumber rice.

Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • 1½ x chicken breasts
  • 25g x Chia Mix
  • 1 x egg (from your pantry) – beat lightly
  • 10g x pickled ginger – chop finely & reserve the liquid
  • ¼ x cucumber – trim ends & dice (½ cm)
  • 15ml x rice wine vinegar
  • ½ tsp x sesame oil
  • 3g x fresh mint – discard stalks
  • 1 tbsp x soy sauce
  • ¼ x chilli – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice (parboiled): Pour boiling water (¾ cups for 1) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain and leave to cool down slightly.

Step 3

Crumbed chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Dip the chicken breasts in the beaten eggs (shake off excess), then in the Chia Mix. Place a pan on medium-high heat and cover the base with olive oil. When hot, add the crumbed chicken and fry for 3-4 minutes a side until golden and cooked through. Season with salt and pepper. Remove and drain on paper towels.

Step 4

Ginger cucumber dressing: Mix together the pickled ginger, ginger liquid, cucumber, rice wine vinegar and sesame oil. Add to the rice and mix through.

Step 5

Serve crumbed chicken and rice topped with torn mint leaves and the soy as a dipping sauce – you can mix in the chilli if you like a little spice.