Jalapeno Popper Chicken with Quinoa Crust {Gluten Free + High Protein}

Name: Jalapeno Popper Chicken with Quinoa Crust {Gluten Free + High Protein}
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1/2 cup water; 1/4 cup quinoa; 2/3 cup reduced fat Mexican cheese blend; salt and pepper; 1/4 cup quinoa flour; 2 large egg whites; 1 pound chicken breast; 2 jalapeños Jalapeños; 1/4 cup low fat cream cheese; fresh cilantro

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
288 kcal
Course
Dinner
Cuisine
American

Jalapeno Popper Chicken with Quinoa Crust {Gluten Free + High Protein}

Xochitl Lang

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Jalapeño Popper Chicken is just what your evening needs. A spicy, cheesy chicken dish that is completely simple.

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Ingredients

Servings

1/2 cup water
1/4 cup quinoa Uncooked
2/3 cup reduced fat Mexican cheese blend Shredded and divided
salt and pepper
1/4 cup quinoa flour
2 large egg whites
1 pound chicken breast About 4 small breasts
2 jalapeños Jalapeños Halved with seeds removed**
1/4 cup low fat cream cheese
fresh cilantro For garnish, optional

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Instructions

Bring the water to a boil in a medium pot. Once boiling, add in the quinoa, cover and turn the heat to low. Cook until the water is absorbed, about 15 minutes. Let cool completely.
Preheat your oven to 400°F and spray a baking sheet with cooking spray.
Place 1/4 cup of the cheese into a small bowl and set aside for later.
Add the remaining cheese into a medium bowl, and then add in the cooled quinoa. Mix well and season to taste with salt and pepper. Spread onto a large plate with sides.
Spread the quinoa flour onto a separate plate and place the egg whites in a large bowl.
Cut deep pockets into the side of each chicken breast, being careful not to cut all the way through. Then, pat the chicken dry and sprinkle with salt and pepper.
Using one hand, dredge a breast in the quinoa flour until well coated. Dip the coated chicken in the egg whites, shaking off any excess. Finally, place the chicken in the quinoa and use your dry hand to press it on in a thin layer. Place onto the prepared baking sheet and repeat with remaining breasts.
Place one tablespoon of cream cheese inside each jalapeño half, and spread out evenly. Gently stuff a half a jalapeño in the pocket of each chicken breast, cheese side up.
Bake the chicken until the quinoa is crunchy and lightly golden, about 20-25 minutes. Then, sprinkle on the remaining cheese and bake a few more minutes until it melts.
Garnish with cilantro, if desired, and DEVOUR.

Notes

*You can probably use any flour, if you don’t have quinoa flour on hand. If you like a little spice, leave the seeds in your jalapeños.

Nutrition Information

Show Details

Calories 288kcal (14%) Carbohydrates 14g (5%) Protein 34g (68%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 92mg (31%) Sodium 484mg (20%) Potassium 573mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 355IU (7%) Vitamin C 2mg (2%) Calcium 254mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 288 kcal

% Daily Value*

Calories	288kcal	14%
Carbohydrates	14g	5%
Protein	34g	68%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Cholesterol	92mg	31%
Sodium	484mg	20%
Potassium	573mg	12%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	355IU	7%
Vitamin C	2mg	2%
Calcium	254mg	25%
Iron	1mg	6%