5 from 39 votes
Quinoa Crusted Chicken Recipe
Quinoa Crusted Chicken features chicken breasts coated with a mixture of cooked quinoa, goat cheese, and Italian seasoning, then baked for a textured, flavorful crust. The use of both quinoa flour and cooked quinoa creates a distinct crunchy yet tender coating that complements the mild chicken. This recipe highlights extra-aged goat cheese, enhancing the nutty taste alongside garlic powder and herbs. It's a wholesome alternative to traditional breaded chicken, ideal for a satisfying main course.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
2
People
Calories:
448 kcal
Course:
Dinner
Cuisine:
Italian
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 People
Amount Per Serving
Calories 448
% 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.