Quinoa Crusted Chicken Recipe
User Reviews
5
Quinoa Crusted Chicken Recipe
Description
The Quinoa Crusted Chicken Recipe uses cooked quinoa combined with grated extra-aged goat cheese and Italian seasoning to form a flavorful crust for baked chicken breasts. After cooking quinoa until tender, some is ground into a flour to help the coating adhere. The chicken is first coated in quinoa flour, then dipped in egg white, and finally pressed into the seasoned cooked quinoa and cheese mixture. Baking at 400°F yields a crisp, herbaceous crust that contrasts with the juicy chicken inside.
The inclusion of specific spices like garlic powder and Italian seasoning enhances the taste profile, while the aged goat cheese adds a sharp, firm texture different from typical creamy goat cheese. Roasted red bell pepper and fresh basil are suggested garnishes, adding freshness and color to the presentation.
Altogether, this recipe offers a grain-based, savory alternative to breaded chicken with unique flavor from quinoa and aged goat cheese. The crust is crunchy and fragrant, making it a distinctive main dish that pairs well with simple sides or a fresh salad.
Ingredients
- 1/2 cup water
- 1/2 cup quinoa uncooked, divided
- 1/2 cup goat cheese extra-aged, grated and divided
- 1 1/4 teaspoons Italian seasoning
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 egg large, white
- 1/2 pound chicken breast 2 medium breasts
- roasted red bell pepper from a jar, or i have a tutorial here, sliced, for garnish
- basil fresh, sliced, for garnish
Instructions
- Bring 1/2 cup of water to a boil and stir in 1/4 cup of the uncooked quinoa. Cover, turn the heat to low and cook until all the water is absorbed (about 15-20 minutes.) Set aside to let the quinoa cool.
- Preheat your oven to 400 degrees and lightly grease a baking sheet with cooking spray. Set aside
- Place the remaining 1/4 cup of uncooked quinoa into a spice grinder (or a magic bullet!)** and process until ground into a fine flour. Pour the quinoa flour into a large, shallow plate.
- Transfer the cooled, cooked quinoa into a large bowl and add in 1/4 cup of the grated Goat Cheese, the Italian seasoning, garlic powder, and season to taste with salt and pepper. Mix well and pour into a large, shallow plate.
- Pour the egg white into a large shallow plate.
- Dredge each breast into the quinoa flour, pressing to get it evenly coated. Then, transfer each breast into the egg white, also making sure to evenly coat it. Finally, transfer the breasts into the cooked quinoa/cheese mixture, really making sure to coat each side. You will really have to press the quinoa in to make it stick. You will probably have leftover quinoa flour and cooked quinoa!
- Place the breasts onto the prepared baking sheet and lightly spray with cooking spray.
- Bake until lightly golden brown and crispy, about 20-25 minutes.
- Turn your oven to high broil, sprinkle the remaining 1/4 cup of grated cheese on the chicken and broil until melted, only about 2 minutes.
- Garnish with sliced roasted red pepper and basil and DEVOUR
Notes
- Use extra-aged goat cheese, which is firm and cheddar-like; traditional soft goat cheese won’t work well here.
- If extra-aged goat cheese is unavailable, aged Parmesan can be a substitute in the crust mixture.
- To grind quinoa into flour, use a very small, powerful grinder to ensure the quinoa is finely processed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 99mg | 33% |
| Sodium | 371mg | 15% |
| Potassium | 718mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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