Quinoa Crusted Chicken Parm

QUINOA-CRUSTED CHICKEN PARM WITH ROASTED GREEN BEANS

This is a super-simple way of breading chicken that is less messy and time consuming than the traditional method. The quinoa adds great crunch and is way better for you—Fiber! Iron —than refined flour and white bread crumbs.

Nutrition facts (per serving): 440 calories; 13 g fat; 338 mg sodium; 36 g carbs; 7 g fiber; 4 g sugar; 45 g protein

Prep:

Cook:

Servings: 4 People

Ingredients

  • For the chicken
  • 1/2 cup uncooked quinoa
  • 1/4 teaspoon dried oregano
  • A few turns of freshly ground black
  • pepper
  • 4 4- ounce boneless , skinless chicken breasts, pounded thin
  • 1 1/2 cups Make-It-in-Minutes Marinara Sauce
  • OR 1 cup favorite store-bought sauce with
  • cup Carrot-Sweet Potato Base Blend Click for Base Blend Recipe
  • 1/3 cup shredded part-skim mozzarella cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • For the green beans
  • 4 cups string beans ends trimmed
  • 1/2 tablespoon extra-virgin olive oil
  • Pinch of Red pepper flakes
  • sea salt and freshly ground black pepper
  • 4 cups string beans ends trimmed
  • 1/2 tablespoon extra-virgin olive oil
  • Pinch of Red pepper flakes
  • sea salt and freshly ground black pepper

Directions

  • Preheat the oven to 400 degrees.
  • Pulse the dry quinoa in a food processor for about 30 seconds, until it resembles flour.
  • Rinse it in a fine-mesh strainer to remove the bitter coating; drain well and place the damp quinoa into a gallon-size resealable plastic bag.
  • Add the oregano and pepper to the bag and shake to mix.
  • Add the chicken pieces and shake again to coat evenly.
  • Spread ¾ cup of the sauce on the bottom of a 13 x 9-inch glass or ceramic baking dish.
  • Lay the breaded cutlets on top of the sauce, side by side.
  • Pour the remaining sauce over the chicken and top each cutlet evenly with the mozzarella and Parmesan.
  • Bake, uncovered, for 25 to 30 minutes, or until the chicken is cooked through and the cheese is lightly browned and bubbly.
  • Put the beans, oil, and red pepper flakes on a baking sheet and toss to combine. Season with salt and pepper.
  • Roast them alongside the chicken during the last 10 minutes of cooking, until they’re lightly browned and crisp.
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