5.0 from 3 votes
Quinoa Crusted Mexican Chicken
Chicken parmesan gets a Mexican makeover in this gluten free recipe for quinoa crusted Mexican chicken covered in pepper jack cheese & fresh salsa!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 471 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 chicken breasts
- ¼ cup taco seasoning
- ½ cup cooked quinoa
- 2 tbsp olive oil
- 2 cups pepper jack cheese shredded
- 2 cups salsa
Instructions
- Preheat the oven to 450°F.
- Slice the chicken breasts in half through the middle.
- Mix the taco seasoning and quinoa together in a shallow bowl.
- Coat the chicken in the quinoa mixture.
- Heat the olive oil in a skillet over medium heat.
- Lightly brown the chicken in the skillet, 2-3 minutes per side.
- Place the chicken in an oven safe dish.
- Cover with the pepper jack cheese.
- Pour salsa over the top.
- Bake for 15-20 minutes.
Cup of Yum
Nutrition Information
Serving
4serving
Calories
471kcal
(24%)
Carbohydrates
15g
(5%)
Protein
40g
(80%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Cholesterol
122mg
(41%)
Sodium
1528mg
(64%)
Potassium
874mg
(25%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1300mg
(26%)
Vitamin C
4.8mg
(5%)
Calcium
470mg
(47%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 471
% Daily Value*
| Serving | 4serving | |
| Calories | 471kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 40g | 80% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 122mg | 41% |
| Sodium | 1528mg | 64% |
| Potassium | 874mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1300mg | 26% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 470mg | 47% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.