Quinoa is naturally high in plant based protein and SO many other nutrients.  Coating chicken with delicious quinoa flour and crisps gives traditional chicken a texture, flavor and protein boost.  This Quinoa Crusted Chicken is perfect for those craving crispy chicken of any kind!

How was your Mother’s Day weekend!?

Thankfully, the Indiana weather was sunny, warm, and DRY (no rain showers!).  Saturday, I started the day with a morning run with Bernie.  It was SO nice running in great weather.

Then, Brian and I (and the pups!) spent the day in Fort Wayne gardening with my mom.

Sunday, Brian and I spent the day with his mom, grandma and family at a wonderful family brunch and then around town as we explored fun local shops.

I hope your Mother’s Days were filled with love and memory making 🙂

Quinoa Crusted Chicken

Today, I’m sharing a fun twist on a classic.  Fried chicken gets a makeover with this Quinoa Crusted Chicken.

I’ve made Almond Crusted Chicken many times, and frequently Brian will request it!!  While the almond version is absolutely delish, I was recently introduced to quinoa crisps at the local Fresh Thyme grocery store (kind of like rice crispies, but they are crispy puffs of quinoa!) and I am kind of obsessed with them.

The crispy, crunchy texture is super fun and interesting, the crisps take on sweet or savory flavors, and they are full of all the protein, magnesium, iron, and zinc just like the traditional uncooked grain we are used to seeing in the stores.

The chicken is crunchy, flavorful, easy to make, and perfect for any night of the week.  I breaded large pieces of chicken, but you could easily cut the chicken into bite-sized pieces to make them more like “nuggets.”  All you need to do is adjust the cooking time.  Make sure the chicken is 165 degrees Fahrenheit before serving.

Serve with roasted veggies (you can even roast them on the SAME pan!!), a delicious summer salad, steamed vegetables, whatever your favorite side is…this chicken is pretty versatile!

For this with intolerances:  quinoa is a gluten free grain, this recipe is dairy free, and quinoa is also low FODMAP according to the Monash University app.  As usual – if you have food intolerances of any kind, please listen to your own body and seek medical care when necessary.

Quinoa Crusted Chicken

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• Author: Tara | Treble in the Kitchen
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

Quinoa is naturally high in plant based protein and SO many other nutrients. Coating chicken with delicious quinoa flour and crisps gives traditional chicken a texture, flavor and protein boost. This Quinoa Crusted Chicken is perfect for those craving crispy chicken of any kind!

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Ingredients

Scale 1x2x3x

• 1/3 cup quinoa crisps
• 1/3 cup quinoa flour
• 1 tsp chives
• 1/2 tsp sea salt
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 2 eggs
• 1 lb chicken

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Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper.
2. Remove any unnecessary fat from the chicken and cut into smaller pieces of desired.
3. In a medium-sized bowl, combine the quinoa crisps, quinoa flour, chives, sea salt, paprika, cumin and pepper.
4. In a separate bowl, whisk the eggs.
5. Dip the chicken pieces in the eggs then the quinoa mixture to thoroughly coat.
6. Place on the prepared baking sheet. Repeat until all of the chicken is breaded.
7. Bake the chicken (you could easily toss chopped and seasoned vegetables onto the pan here for a one pan meal!) at 375 degrees Fahrenheit for 35 minutes or until 165 degrees F internally.
8. Remove from the oven, serve and enjoy!

• Prep Time: 5 mins
• Cook Time: 35 mins
• Category: dinner, gluten free, dairy free, low FODMAP, wee night
• Cuisine: American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 220
• Sugar: 0 g
• Sodium: 330 mg
• Fat: 4 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 31 g
• Cholesterol: 159 mg

Question of the Day:

• How did you celebrate Mother’s Day OR how did you spend the weekend!?