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Homemade Quinoa-Crusted Chicken Recipe photo

Quinoa-Crusted Chicken Recipe

A crispy, cheesy quinoa-crusted chicken topped with melted goat cheese and bright roasted red peppers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 servings

Equipment

  • Saucepan
  • Baking Sheet
  • food processor or spice grinder
  • Mixing Bowl
  • Shallow plates (2)
  • Cooking spray
  • Oven

Ingredients
  

  • 1/2 cup water
  • 1/4 cup uncooked quinoa for cooking
  • 1/4 cup uncooked quinoa to grind into flour
  • 1/2 cup extra-aged goat cheese grated, divided (1/4 cup for mixture, 1/4 cup for topping)
  • 1 1/4 teaspoons Italian seasoning
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1 large egg white
  • 1/2 pound chicken breasts
  • roasted red peppers sliced, for garnish
  • fresh basil sliced, for garnish

Instructions
 

  • Bring 1/2 cup water to a boil in a small saucepan. Stir in 1/4 cup uncooked quinoa, cover, reduce heat to low, and simmer until water is absorbed, about 15–20 minutes. Remove from heat and let cool.
  • Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray.
  • Place the remaining 1/4 cup uncooked quinoa into a food processor or spice grinder and process until it becomes a fine flour. Transfer the quinoa flour to a shallow plate.
  • In a mixing bowl, combine the cooled cooked quinoa, 1/4 cup grated goat cheese, Italian seasoning, garlic powder, and salt and pepper to taste. Mix well, then spread this mixture onto a second shallow plate.
  • Place the egg white on a third shallow plate and lightly beat if needed to loosen.
  • Pat the chicken breasts dry. Dredge each breast first in the quinoa flour, pressing to coat evenly, then dip into the egg white, and finally press into the quinoa-cheese mixture to coat all sides thoroughly.
  • Arrange the coated chicken breasts on the prepared baking sheet and lightly spray the tops with cooking spray.
  • Bake until the crust is lightly golden and the chicken reaches an internal temperature of 165°F, about 20–25 minutes.
  • Switch the oven to high broil. Sprinkle the remaining 1/4 cup grated goat cheese over the chicken and broil until the cheese melts and lightly bubbles, about 1–2 minutes—watch closely to avoid burning.
  • Garnish the chicken with sliced roasted red peppers and sliced fresh basil before serving.

Notes

  • Let the cooked quinoa cool before mixing to help the crust adhere.
  • Press the quinoa mixture firmly onto the chicken for better coating.
  • Watch closely while broiling to prevent burning.