Quinoa Chicken Parmesan Recipes
PARMESAN CHICKEN & BRUSSELS SPROUTS
Parmesan and breadcrumbs combine for a crispy chicken topping without having to go through the full dredging process. While your oven's on, roast some potatoes to serve alongside for a balanced, filling meal.
Provided by Joy Howard
Categories Baked Chicken Thigh Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Stir Parmesan, 1 tablespoon oil, panko, lemon zest, dried thyme, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Toss Brussels sprouts, onion and garlic with 2 tablespoons oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges to the pan. Brush both sides of the chicken with the remaining 1 tablespoon oil. Top the chicken with the Parmesan mixture, gently pressing to adhere.
- Roast, turning the pan from front to back and stirring the sprouts halfway, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F and the sprouts are tender and browned in spots, about 18 minutes. Garnish with fresh thyme and serve with the lemon wedges, if desired.
Nutrition Facts : Calories 365 calories, Carbohydrate 16 g, Cholesterol 110 mg, Fat 23 g, Fiber 5 g, Protein 26 g, SaturatedFat 5 g, Sodium 606 mg, Sugar 3 g
QUINOA CRUSTED CHICKEN PARMESAN
Quinoa Crusted Chicken Parmesan
Provided by katescarlata
Categories Low FODMAP Main Dishes
Number Of Ingredients 12
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 :
QUINOA CHICKEN PARMESAN
With an amazingly crisp quinoa crust, you'll never guess that this is actually so healthy!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning. Season chicken with salt and pepper, to taste. Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat. Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes. Serve immediately, garnished with basil, if desired.
CRISPY BAKED QUINOA CRUSTED CHICKEN PARMESAN
Healthy baked, crispy quinoa crusted chicken parmesan topped with melted cheese and marinara sauce.
Time 45m
Yield 4
Number Of Ingredients 10
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!
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- 2 Spray a pan with oil. Add chicken and stir-fry for 5 minutes, until browned and cooked through. Remove chicken and set aside.
- 3 Spray pan again and bring back to a high heat. Add mushrooms and cook, stirring, until browned and softened. Set aside.
- 4 Heat oil in a large pan over medium heat. Add spring onions and garlic and cook for 1 minute, without browning. Add quinoa and cook for 1 minute.
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- Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.
- In large bowl, beat eggs and set aside. In another large bowl, mix the quinoa flour and the Parmigiano-Reggiano.
- Coat the chicken in egg and dredge in flour-cheese mixture, shaking off any excess. Set the coated pieces aside and repeat with the remaining chicken.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.
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Servings 4-6Total Time 1 hrCategory DinnerCalories 526 per serving
- Place rack in center of oven then preheat to 425 degrees. Coat a 9" x 13" baking dish with cooking spray then place quinoa in the baking dish, spreading the grains into an even layer. Bake quinoa for 8–10 minutes, stirring once or twice, just to dry it out and toast it slightly. Remove from oven then break up any clumps that may have formed. Set aside to cool.
- Rinse chicken under cool water then pat dry with paper towels then season on both sides using salt, pepper and ½ tsp of garlic powder.
- Gather three separate plates then place flour (or gluten-free flour) on one plate, the beaten eggs on the second plate and toasted quinoa on the third. Wipe out the baking dish using a towel then re-coat with cooking spray. Dredge each chicken breast in the flour then dip in beaten egg. Allow as much egg to drain off of the chicken as possible then encrust the chicken completely with quinoa. Place the chicken into the baking dish and sprinkle each breast with 1 Tbsp of Parmesan cheese.
- Bake 15 minutes, then remove from oven. Pour marinara sauce over chicken then sprinkle with mozzarella cheese. Return baking dish to the oven for an additional 8–10 minutes—or until the chicken is cooked through, cheese is melted and sauce is hot and bubbly. Remove from oven, sprinkle with parsley then let the dish rest for 5 minutes before serving. Enjoy!
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- Heat extra virgin olive oil in a small saucepan over medium heat then add garlic and saute until barely golden brown, stirring constantly (watch closely as it can go from golden brown to burnt very quickly!) Add quinoa then toast for 1 minute, stirring frequently. Add chicken broth then turn heat up to high and bring to a boil. Place a lid on top then turn heat down to medium-low and cook until nearly all the liquid has been absorbed and quinoa is tender, about 15 minutes. Stir in parmesan cheese then serve.
CHICKEN PARMESAN QUINOA BAKE - EMILY BITES
From emilybites.com
Cuisine American, ItalianTotal Time 55 minsCategory Main CourseCalories 349 per serving
- Pre-heat the oven to 350. Lightly mist a 2 QT baking dish (such as 7x11 or 9X9) with cooking spray and set aside.
- In a large skillet or saute pan (with a cover), bring the oil over medium heat. Add the onions and cook for around 4 minutes, stirring occasionally until they start to become translucent. Add the garlic and stir together. Continue to cook for another 30-60 seconds until garlic is fragrant and starts to turn golden.
- Add both cans of tomato sauce and reduce heat to low-medium. Stir in the Italian seasoning, salt, lemon juice, sugar and red pepper flakes. Add the cubes of cream cheese and stir until dissolved into sauce. Cover and cook for 5 minutes. Remove from heat and add 4 tablespoons (1/4 cup) of the Parmesan cheese and ½ cup of the shredded Mozzarella. Stir in until cheese is melted and absorbed into sauce.
- In a large mixing bowl, combine the quinoa and shredded chicken and stir together. Pour the sauce over the top and stir until well mixed (chicken and quinoa should be fully coated in sauce). Transfer the quinoa mixture to the prepared baking dish and spread it out evenly in the dish. Top with the remaining ½ cup shredded Mozzarella and 2 tablespoons Parmesan.
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- Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chicken, marinara, Parmesan and 1/2 cup basil.
- Trim top 1/2 inch from peppers; remove seeds and membranes. Arrange the peppers, cut-sides up, in an 8-inch-square glass baking dish. Cover with plastic wrap; microwave on High for 3 minutes. Remove plastic wrap. Spoon the quinoa mixture evenly into the pepper halves (about 1 1/4 cups each).
- Bake the stuffed peppers until they are softened, about 15 minutes. Sprinkle evenly with mozzarella. Continue baking until the cheese is melted, 5 to 7 minutes. Sprinkle evenly with the remaining 1/4 cup basil.
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