We all know anything breaded can be detrimental to our waistline if consumed on a regular basis. Yet just because we know it is bad for us doesn’t lessen the craving. So on our quest to find a healthy alternative, we created this little gem of an idea: quinoa crusted chicken. Not only do you get the nutrients of our most prized superfood, but you get a crunchy exterior that also pleasantly keeps your chicken moist. Hooray! Guilt-free and satisfying. Now that is something we like!
Here is a look into the process…
This is our recipe…
1 cup quinoa
3-4 chicken breasts
1/4 cup flour
1/2 cup parsley, chopped
Place quinoa into pot of water (roughly 3 cups) and let boil down until all water is evaporated and quinoa fluffs up, about 15 minutes. Chop parsley and combine with 1 cup flour. In separate bowl, beat one egg and set aside.
Once quinoa is cooked, about 15 minutes, mix together parsley-flour combination with cooled quinoa. In a glass baking dish, arrange the chicken breasts after they have been coated in the egg (dip front and back). Add dash of salt to chicken, if desired. Sprinkle quinoa herb mixture over chicken breasts making sure to cover both top and bottom. Bake in oven at 375 degrees for 25 minutes or until chicken breasts are cooked through and quinoa is crispy.