Remember when I told you earlier this week that I’m kind of obsessed with quinoa right now thanks to Urban Remedy? I wasn’t kidding. Last night, I tried a Quinoa Parmesan Chicken recipe that the entire family gobbled up. Yes, my husband was hesitant at first because he still doesn’t understand why quinoa has to be pronounced that way (keen-wah).
“Is this some healthy-schmealthy dinner again? Why does the chicken parm look different?”
The kids on the other hand didn’t even question it. They just dug right in.
Fortunately, they all loved it! Cleaned their plates type of loved it.
Maybe my quinoa obsession will rub off on them? 🙂
- 1 cup quinoa
- 1 1/2 cups water
- 1 tablespoon Italian Dressing Seasoning (you can just use Italian Seasoning but I didn’t have any on hand)
- 2 boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce
Preheat oven to 400 degrees F. Lightly spray a baking sheet or coat with nonstick spray.
In a large saucepan, add 1 1/2 cups water and quinoa and cook according to package instructions. Stir in Italian seasoning.
Season chicken with salt and pepper, to taste.
Take one piece at a time and dip chicken in flour, dip into eggs, then cover completely in quinoa mixture, pressing lightly to get it to stick.
Place chicken onto the prepared baking sheet.
Bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Return to oven and bake until cheeses have melted, about 5 more minutes. Serve immediately.
Recipe from Damn Delicious.