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Quinoa Crusted Chicken - low FODMAP, gluten free, dairy free

Quinoa Crusted Chicken

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


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!


  • 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


  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


  • 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