I'm sure you've seen it around…the bubble looking grain that is not quite rice or cous cous, yet you know you should probably be eating it. Why? Because quinoa is a dun dun dun dun…. SUPER FOOD! . Before this dish, I was a bit hesitant to make quinoa since it doesn't look like the most appetizing grain. Justin came upon this recipe and it looked pretty simple, although it does take up a bit more time than regular crusted chicken.
After making this, we were astonished by how delicious it was! Our mouths were bursting with full-bodied flavor and a little kick of heat. So move away panko crumbs…I will now be covering my meat and fish with this complete protein containing fiber, iron, magnesium, B2, and manganese. I dare you to try a healthy food that you find intimidating as well! Enjoy =)
Quinoa Crusted Chicken
Ingredients:
3/4 Cup Cooked Quinoa (Directions on Package)
1/4 Cup Spicy Southwestern Mustard
1/2 Tbsp Dried Oregano
1/2 Tbsp Pepper
Olive Oil or Cooking Spray
Directions:
1. Preheat oven to 300F. Spread the quinoa evenly on parchment paper and bake for 25-30 minutes until lightly toasted. Once it's cool, transfer it to a bowl or pile the quinoa together on the pan so it will be easy to coat the chicken.
2. Turn the oven up to 425F. Coat the chicken in mustard on both sides and sprinkle oregano and pepper on top. Place each chicken breast in the quinoa, fully coat both sides, and set on parchment paper (on baking pan).
3. Spray the chicken with cooking spray and bake for 15-20 minutes, flipping halfway through.
4. Dig into your "feel-good" meal!
*If you don't like spicy foods feel free to use dijon mustard instead.
Oh… and if you finish off your meal with some chocolate peanut butter ice cream and salted caramel syrup, I won't judge you either ;)
HAPPY FRIDAY!! XO
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