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Ingredients
- 40 g Parmesan cheese, cut into pieces (3 cm), plus extra shavings to serve
- 100 g quinoa flakes
- 350 g cauliflower, cut into florets
- 4 sprigs fresh flat-leaf parsley, leaves only (optional - see Tips)
- 400 g skinless, boneless chicken thighs, cut into cubes (3 cm)
- 1 tbsp tamari
- 1 tbsp tomato paste
- 60 g gluten free plain flour (see Tips)
- 2 - 3 eggs, lightly beaten
- 2 - 3 tbsp milk of choice
- extra virgin olive oil, for shallow frying
- Nutrition
- per 1 portion
- Calories
- 383 kJ / 91.2 kcal
- Protein
- 6.8 g
- Carbohydrates
- 6 g
- Fat
- 4.2 g
- Fibre
- 1.1 g
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