This Gluten Free Quinoa Chicken Parmesan has a surprisingly crisp coating your entire family will enjoy! This is a healthy twist on a classic recipe whether you eat gluten free or not.
Gluten Free Quinoa Chicken Parmesan
Yields: 4 servings
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Ingredients:
2 boneless, skinless chicken breasts – cut horizontally in half
1 ½ cups chicken stock or water
1 cup quinoa, rinsed well
½ cup gluten-free all-purpose flour
2 large eggs
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 cup marinara sauce
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
¼ cup fresh basil, chiffonade
Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
- In a saucepan, add 1 ½ cups of chicken stock or water. Cook rinsed quinoa according to directions on packaging. Stir in garlic powder, dried basil and dried parsley.
- Season chicken halves with salt and pepper.
- Beat the eggs in a wide bowl.
- In a shallow flat dish (glass pie pans work well for this), add gluten free flour. In another shallow flat dish, add the quinoa mixture.
- Dredge chicken in flour, dip into bowl of eggs, and then dredge in quinoa. Use clean hands to flatten the quinoa to the chicken it so the surface is completely covered and place on prepared baking sheet. Repeat this process with all pieces of chicken.
- Place baking sheet into oven and bake chicken for 20-25 minutes or until quinoa has turned a golden color. Top with shredded mozzarella cheese and parmesan. Spoon on marinara sauce and place back into the oven for 5 minutes to allow cheese to melt.
- Garnish with fresh basil and serve warm.
Notes: You can substitute all-purpose GF flour with corn flour if that’s what you have on hand. Serve with a salad, roasted veggies and/or pasta with marinara sauce.
Gluten Free Quinoa Chicken Parmesan
Ingredients
- 2 boneless, skinless chicken breasts – cut horizontally in half
- 1 ½ cups chicken stock or water
- 1 cup quinoa, rinsed well
- ½ cup gluten-free all-purpose flour
- 2 large eggs
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 cup marinara sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ cup fresh basil, chiffonade
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
- In a saucepan, add 1 ½ cups of chicken stock or water. Cook rinsed quinoa according to directions on packaging. Stir in garlic powder, dried basil and dried parsley.
- Season chicken halves with salt and pepper.
- Beat the eggs in a wide bowl.
- In a shallow flat dish (glass pie pans work well for this), add gluten free flour. In another shallow flat dish, add the quinoa mixture.
- Dredge chicken in flour, dip into bowl of eggs, and then dredge in quinoa. Use clean hands to flatten the quinoa to the chicken it so the surface is completely covered and place on prepared baking sheet. Repeat this process with all pieces of chicken.
- Place baking sheet into oven and bake chicken for 20-25 minutes or until quinoa has turned a golden color. Top with shredded mozzarella cheese and parmesan. Spoon on marinara sauce and place back into the oven for 5 minutes to allow cheese to melt.
- Garnish with fresh basil and serve warm.
Notes
The quinoa coating is surprisingly crisp. You can substitute all-purpose GF flour with corn flour if that’s what you have on hand. Serve with a salad, roasted veggies and/or pasta with marinara sauce.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.