Recipes: Quinoa Chicken Parmesan
I’ma be real honest with you: I didn’t learn how to make chicken parmesan until super recently. I had always thought it was some mythical dish that I’d just have to order whenever I went out to an Italian restaurant. FEAR NOT, my fellow chefs. Chicken parm is a tasty delight that you too can make in your home quite easily. But if you really want to make it a game changer? Substitute quinoa for bread crumbs. I’ll give you a second to pick up your mind off the floors and walls, because I’m sure it’s been blown.
Quinoa in my Chicken Parmesan, You Say?
That’s right; you can save yourself a ton of carbs and calories by ditching the breadcrumbs (delicious as they are) for quinoa. I’m not a huge fan of quinoa normally, though I’ve definitely started incorporating it in a few more meals because of all of its health benefits. It’s gluten-free, high in protein, and gives you ALL of those essential amino acids – BAM.
The real tricky part is in waiting for the quinoa to cook. And by tricky I just mean “I’m impatient” so even if I have everything else prepared, I’m just hanging out until the quinoa is ready. But such is life…and with how tasty this chicken parmesan turns out, all is right with the world.
Such a Versatile Dinner
You can certainly enjoy your chicken parmesan on its own, or you can pair with any number of accoutrements. I opted for a lil’ edamame spaghetti from Explore Cuisine, but you do whatever makes you happy. Want to grill up some veggies and serve ‘em nearby? LOVE IT. Craving a salad? PUT IT TOGETHER. Just want one huge stalk of celery to cleanse your palate in between bites? THEN I APPLAUD YOU.
The point is, this chicken parmesan tastes great with anything. Heck, it’s filling enough you can eat it all by itself (even while singing “All By Myself” by Eric Carmen). And you won’t be any worse for wear. Try it out the next time you’re in the mood for chicken parm!
Ingredients (makes four servings)
1 cup quinoa
2 large boneless, skinless chicken breasts, cut in half crosswise (or 4 smaller chicken breasts)
¼ cup all-purpose flour
2 eggs, whisked and beaten
⅓ cup shredded mozzarella cheese
¼ cup Parmesan cheese
¼ cup marinara sauce
Basil, salt, and pepper, to taste
Instructions
1. Set oven to 400 degrees Fahrenheit. Oil a baking sheet (either directly or line with foil and then oil the foil. Look at those rhymes!).
2. Cook quinoa according to package instructions. This’ll likely be about 10-15 minutes in 1 ½ cups of water for every cup of quinoa, but some quinoa is qrazy, so double check.
3. Dredge your chicken in flour, dip into your beaten eggs, and dredge in quinoa so the chicken is evenly coated. Place chicken on the baking sheet.
4. Bake for 22 to 25 minutes or until the chicken turns golden brown. Top with marinara and sprinkle both cheeses onto the chicken breasts. Return to the oven for 5 more minutes. You’re done when the cheese is melted. Enjoy!
