This twist on the classic Italian comfort food is packed with protein and is so tasty. You won't even notice what this Chicken Parmesan is missing between bites until you realize how great you feel after. I wouldn't claim you could fool your Italian grandmother with this take on Chicken Parmesan but you could definitely get it past a hungry friend or two.
It has all the comforting flavors of the original recipe but feels lighter and comes with less calories. It's the perfect play on the traditional Italian dish and is a good way to spruce up those chicken and quinoa dinners. By keeping the ingredients list short and the preparation simple, this Chicken Parmesan can definitely be added into your dinner rotation even on your busiest of days.
Here's what you'll need:
This recipe is good for 2!
2 chicken breasts
1 cup quinoa
1 cup Marinara Sauce
1 cup Shredded Parmesan Cheese
1 1/2 cups flour
1 egg
2 tsp Italian seasoning
Salt & pepper
1/4 cup basil
Start with preheating the oven to 400 and lining a cookie sheet with aluminum foil. Then pour the cup of quinoa into a pot with 2 cups of water and get the quinoa cooking on the stove.
I do this first because quinoa usually takes about 20 minutes to cook and you'll want to allow time for it to cool. To speed things up I would suggest using O Organics Quick-Cook Quinoa which only takes 5 minutes to prepare!
Once you have the quinoa bubbling away it is time to prep the chicken breast. I set out two large plates, one for flour and one for egg.
If you'd like to keep this recipe GF feel free to omit the flour or try Bob's Red Mill Gluten Free Flour. Whatever you choose make sure you don't forget the seasoning.
On the flour plate I keep it simple by tossing in 2 tsp of Italian Seasoning and a pinch of s&p. With a dry fork, give a quick mix of these seasonings into the flour.
Next crack one egg onto the second plate and whisk with a four as if your prepping for scrambled eggs.
Then give a healthy coat of flour to the chicken breast on both sides.
Once coated, bring the chicken over the the egg and dunk it in on both sides. Don't be afraid to get your hands dirty!
For a cleaner dip into the quinoa, I transfer the breast back to the flour for one last soak in the flour.
As the quinoa is cooling I set out to heat up some marinara sauce in a pan and season to taste.
As it heats I prep my toppings for the chicken. Plenty of parmesan cheese is a no brainer for this recipe but feel free to get creative with the rest. I like to keep is simple with lots of parmesan and a sprinkling of julienned basil.
When the quinoa is all set and cooled, spoon it out onto a third large plate then bring the chicken breast over. The quinoa coats the chicken breast surprisingly well although you may need to pat some quinoa onto the edges. Don't be afraid to pack it on.
Once you have both chicken breasts dressed and ready, drizzle a little olive oil onto your aluminum foil and lay the breasts down flat and side by side.
Pop the sheet into the oven for 10-15 minutes or until the quinoa is golden brown. Take the sheet out and top the chicken with the goodies. Spoon on the marinara, and sprinkle the parmesan and basil with a heavy hand. Replace the sheet in the oven again and watch the cheese sizzle over the chicken breast and get deliciously gooey.
Here's what you'll need:
This recipe is good for 2!
2 chicken breasts
1 cup quinoa
1 cup Marinara Sauce
1 cup Shredded Parmesan Cheese
1 1/2 cups flour
1 egg
2 tsp Italian seasoning
Salt & pepper
1/4 cup basil
Start with preheating the oven to 400 and lining a cookie sheet with aluminum foil. Then pour the cup of quinoa into a pot with 2 cups of water and get the quinoa cooking on the stove.
I do this first because quinoa usually takes about 20 minutes to cook and you'll want to allow time for it to cool. To speed things up I would suggest using O Organics Quick-Cook Quinoa which only takes 5 minutes to prepare!
Once you have the quinoa bubbling away it is time to prep the chicken breast. I set out two large plates, one for flour and one for egg.
If you'd like to keep this recipe GF feel free to omit the flour or try Bob's Red Mill Gluten Free Flour. Whatever you choose make sure you don't forget the seasoning.
On the flour plate I keep it simple by tossing in 2 tsp of Italian Seasoning and a pinch of s&p. With a dry fork, give a quick mix of these seasonings into the flour.
Next crack one egg onto the second plate and whisk with a four as if your prepping for scrambled eggs.
Then give a healthy coat of flour to the chicken breast on both sides.
Once coated, bring the chicken over the the egg and dunk it in on both sides. Don't be afraid to get your hands dirty!
For a cleaner dip into the quinoa, I transfer the breast back to the flour for one last soak in the flour.
As the quinoa is cooling I set out to heat up some marinara sauce in a pan and season to taste.
As it heats I prep my toppings for the chicken. Plenty of parmesan cheese is a no brainer for this recipe but feel free to get creative with the rest. I like to keep is simple with lots of parmesan and a sprinkling of julienned basil.
When the quinoa is all set and cooled, spoon it out onto a third large plate then bring the chicken breast over. The quinoa coats the chicken breast surprisingly well although you may need to pat some quinoa onto the edges. Don't be afraid to pack it on.
Once you have both chicken breasts dressed and ready, drizzle a little olive oil onto your aluminum foil and lay the breasts down flat and side by side.
Pop the sheet into the oven for 10-15 minutes or until the quinoa is golden brown. Take the sheet out and top the chicken with the goodies. Spoon on the marinara, and sprinkle the parmesan and basil with a heavy hand. Replace the sheet in the oven again and watch the cheese sizzle over the chicken breast and get deliciously gooey.
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