Preparation: 15 minutes
Cook: 20 minutes
Difficulty Level: Medium
- 4 boneless, skinless chicken breasts
- 1 1/2 cups cooked quinoa (toasted)
- 2/3 cup Romano cheese, or Parmesan cheese, grated
- 3/4 tsp garlic powder
- 1 1/2 tsp dried basil
- salt and pepper
- 1 egg
- 1/2 cup all-purpose flour, or alternative flour (i.e almond flour, coconut flour etc.)
- Bake quinoa for 8–10 minutes on a baking tray with sprayed oil, stirring once or twice, just to dry it out and toast it slightly. Remove from oven and then break up any clumps that may have formed. Set aside to cool.
- Rinse chicken under cool water and pat dry with paper towels, then season on both sides with salt and pepper. In a small bowl, stir together the toasted quinoa, Parmesan or Romano cheese, garlic powder and dried basil until completely combined.
- Gather three separate plates and then place flour on one plate, the beaten eggs on the second plate and toasted quinoa cheese mixture on the third. Wipe the baking sheet clean and then re-coat with cooking spray. Dredge each chicken breast in the flour then dip in beaten egg. Allow as much egg to drain off of the chicken as possible and then encrust the chicken completely with quinoa mixture. Place the coated chicken breasts on the baking sheet and spritz the top lightly with cooking spray.
- Bake 18–22 minutes, or until the internal temperature reaches 165 degrees on a meat thermometer. Remove from oven and allow the chicken to rest for 5 minutes before serving. Enjoy!