Exeggutor Salad with Exeggcute Cups
Matching the physical appearance of the Exeggutor and Exeggcute, this dish is fun and easy to make!
- 1 tsp Oregano
- Olive Oil
- 2 Chicken Breasts
- 150 g Quinoa
- 50 g Kale
- 4 Pineapple Slices
- 50 g Natural Yoghurt
For the Bacon and Egg Cups:
- 4 Eggs
- 4 slices Streaky Bacon
- 1 tbsp Chives chopped
Preheat oven to 180ºIn a muffin tray oil up 4 cups and line with bacon. Break the eggs into the cups, top with chopped chives and bake for 15 minutes.
Combine the oregano with a tablespoon of oil and add some salt and pepper. Slice the chicken breasts then coat the chicken in the oil mixture.
Cook the quinoa according to packet instructions then set aside. Separately steam the kale. In a skillet, fry the chicken and pineapple until the chicken is cooked and the pineapple is charred.
Serve with quinoa with the chicken on top, the kale with the pineapple on top, the bacon and egg cups, and a dollop of yogurt with some extra chives.