Best Quinoa Crusted Chicken Parmesan Recipes

Crunchy Quinoa-Crusted Chicken Tenders image

Provided by Catherine McCord

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups cooked quinoa
1/2 cup breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs
2 pounds chicken tenders or chicken breasts cut into strips
Olive oil, for cooking
Lemon Yogurt Dipping Sauce, recipe follows
Roasted Cauliflower, recipe follows
1 cup plain Greek yogurt
Juice of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
4 cups cauliflower cut into florets (yellow, purple, white and green)
2 tablespoon olive oil
Kosher salt

Steps:

Pour the quinoa onto a towel and blot to remove any excess moisture.
Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
Preheat the oven to 425 degrees F.
Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

Quinoa Crusted Chicken Parmesan image

Provided by katescarlata

Number Of Ingredients 12

Serves 4-6; Makes delicious leftovers
3-4 chicken breasts, sliced in half and pounded to thin cutlets (about 1 1/2 pounds)
1 1/2 cups lactose free milk
1/2 cup potato starch
salt and pepper, to taste
2 eggs
2 cups cooked quinoa
2 teaspoons chopped basil
1/4 cup Parmesan cheese
1 cup marinara sauce (low FODMAP variety such as Rao's Sensitive Formula)
1 cup shredded mozzarella cheese
Fresh sliced basil for garnish if desired

Steps:

Preheat oven to 375 degrees F.
Lightly oil large baking sheet.
In medium bowl, add milk and chicken breasts, set aside.
Place potato starch on plate and sprinkle with salt and pepper, set aside.
In small bowl, add eggs and whisk to blend, set aside.
Place quinoa in bowl and add basil, stir to blend, set aside.
Take one chicken cutlet out of milk and dip lightly on both sides in potato starch, shake to remove excess starch.
Dip starch coated chicken into eggs to coat and then into quinoa.
Press quinoa firmly into chicken breast, then place chicken on baking sheet.
Repeat process with the rest of the chicken.
Sprinkle Parmesan cheese over chicken breasts, evenly.
Bake for 25 minutes or until cooked through.
Remove from oven carefully and add 2 tablespoons of marinara over each breast and top with a sprinkle of the mozzarella cheese. Return to the oven for 5 minutes to melt cheese and heat sauce; top with fresh sliced basil if desired.

Nutrition Facts :

Crispy Baked Quinoa Crusted Chicken Parmesan image

Time 45m

Yield 4

Number Of Ingredients 10

4 (4-6 ounce) boneless, and skinless chicken breasts
salt and pepper to taste
1/4 cup flour
1 egg, lightly beaten
1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid)
1 teaspoon italian seasoning blend
1 cup mozzarella, shredded
1/4 cup parmigiano regginao (parmesan), grated
2 cups marinara sauce, hot
2 tablespoons basil, torn

Steps:

Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning.
Place the chicken on a rack on a baking pan and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 25-30 minutes.
Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes.
Plate the chicken and top with hot marinara sauce and fresh torn basil and enjoy!