Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.
Reheat pan with remaining oil. Add mushroom, onion, garlic, and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.
Add stock to the pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.
Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.
Tip: Using quinoa for risotto reduces the cooking time and doesn’t require constant stirring.
Cut any visible fat off the chicken and slice in half lengthwise. Season with salt and pepper.
Mix together the breadcrumbs, garlic, herbs, lemon and orange zest and place in a bowl.
Pour flour in a plastic bag and add the chicken pieces. Holding the bag closed, shake the bag to get an even coating of flour over the pieces. Remove the chicken pieces shaking them inside the bag to remove excess flour.
Dip the pieces in the egg wash, one at a time and then coat with the breadcrumb mixture. Repeat this process until all the chicken is coated and then refrigerate for 15-30 minutes.
Heat oil in pan to a medium-high heat (but not to a smoking heat) and fry the chicken pieces, a few at a time until they are cooked and the crumb coating is golden in colour. Add additional oil if required as you cook if needed.
Serve with fresh seasonal salad, potato or kumara wedges for a great, healthy meal.
Preheat the oven to 190°C. Cook the pasta in boiling salted water until tender. Drain the pasta and transfer it to an ovenproof dish.
Heat oil in a frying pan. Brown chicken until cooked through.
Cook the vegetables in the microwave or boiling water until tender. Add chicken and vegetables to pasta and toss to combine.
Pour the tomato sauce over the pasta and sprinkle the cheddar cheese on top. Bake in the oven for 20 minutes. Serve garnished with fresh parsley.
Tip: You can pick up a hot roast Macro Free Range chicken at Countdown and use the leftovers, shredded, in this dish.