Pistachio and herb crumbed chicken with quick roasted vegetables

Instructions

1. Preheat oven to 220°C. Line a baking tray with baking paper. Place potato and 2 tablespoons water in a microwave-safe dish. Cook on High (100%) for 4 minutes or until almost tender. Drain.
2. Place potato and vegetables on prepared tray. Lightly spray with oil. Bake for 20 minutes or until golden.
3. Meanwhile, place flour on a plate. Whisk egg and milk in a shallow bowl. Combine pistachio, herbs and quinoa on a plate. Season with salt and pepper. Using a meat mallet, gently pound chicken between sheets of plastic wrap until 1cm thick. Working with 1 piece at a time, coat chicken in flour, then egg, then quinoa mixture. Refrigerate for 10 minutes.
4. Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 3 minutes each side or until golden and cooked through. Serve chicken with roasted vegetables, sprinkled with extra pistachio and parsley.