Quinoa Chicken Parmesan Recipes

PARMESAN CHICKEN & BRUSSELS SPROUTS

Parmesan Chicken & Brussels Sprouts image

Parmesan and breadcrumbs combine for a crispy chicken topping without having to go through the full dredging process. While your oven's on, roast some potatoes to serve alongside for a balanced, filling meal.

Provided by Joy Howard

Time 40m

Number Of Ingredients 12

Ingredients

⅓ cup grated Parmesan cheese
4 tablespoons extra-virgin olive oil, divided
3 tablespoons panko breadcrumbs, preferably whole-wheat
1 teaspoon grated lemon zest, plus 1 lemon, cut into wedges, divided
½ teaspoon dried thyme
⅛ teaspoon salt plus 1/2 teaspoon, divided
½ teaspoon ground pepper, divided
1 ½ pounds Brussels sprouts, trimmed and halved or quartered if large
½ small red onion, sliced
3 cloves garlic, smashed
1 pound boneless, skinless chicken thighs, trimmed
Chopped fresh thyme for garnish

Steps:

Preheat oven to 425°F.
Stir Parmesan, 1 tablespoon oil, panko, lemon zest, dried thyme, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Toss Brussels sprouts, onion and garlic with 2 tablespoons oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges to the pan. Brush both sides of the chicken with the remaining 1 tablespoon oil. Top the chicken with the Parmesan mixture, gently pressing to adhere.
Roast, turning the pan from front to back and stirring the sprouts halfway, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F and the sprouts are tender and browned in spots, about 18 minutes. Garnish with fresh thyme and serve with the lemon wedges, if desired.

Nutrition Facts : Calories 365 calories, Carbohydrate 16 g, Cholesterol 110 mg, Fat 23 g, Fiber 5 g, Protein 26 g, SaturatedFat 5 g, Sodium 606 mg, Sugar 3 g

QUINOA CHICKEN PARMESAN

Quinoa Chicken Parmesan image

With an amazingly crisp quinoa crust, you'll never guess that this is actually so healthy!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
1 tablespoon Italian seasoning
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, homemade or storebought
1/4 cup basil leaves, chiffonade

Steps:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning. Season chicken with salt and pepper, to taste. Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat. Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes. Serve immediately, garnished with basil, if desired.

SKILLET CHICKEN PARMESAN WITH QUINOA

Skillet Chicken Parmesan with Quinoa image

A quinoa skillet recipe with tender pieces of breaded chicken, seasoned tomato sauce and cheese.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups quinoa, uncooked
½ teaspoon salt
⅓ cup Kraft® Grated Parmesan Cheese
¼ cup Italian-style bread crumbs
¼ cup Egg Beaters® Original
2 tablespoons Pure Wesson® Canola Oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 (8 ounce) cans Hunt's® Tomato Sauce with Basil, Garlic and Oregano, divided
¾ cup shredded part-skim mozzarella cheese

Steps:

Cook quinoa according to package directions, adding the salt. Meanwhile, combine Parmesan cheese and bread crumbs in large resealable food storage bag. Place Egg Beaters in shallow dish.
Heat oil in large nonstick skillet over medium-high heat. Dip chicken in Egg Beaters, coating all sides. Place in cheese mixture; shake bag to coat evenly. Place coated chicken in skillet. Cook 5 to 7 minutes or until chicken is no longer pink in centers, turning occasionally.
Pour 1 can of tomato sauce over chicken in skillet; gently stir to coat with sauce. Heat 2 minutes more or until sauce is hot. Reduce heat to low. Sprinkle chicken with mozzarella cheese; let stand until cheese melts. Stir remaining 1 can of tomato sauce into cooked quinoa; heat until hot. Divide quinoa between 6 plates. Top evenly with chicken.

Nutrition Facts : Calories 379 calories, Carbohydrate 35.8 g, Cholesterol 53.6 mg, Fat 12.9 g, Fiber 4.3 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 931.6 mg, Sugar 0.3 g

QUINOA CHICKEN

Quinoa Chicken image

This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.

Provided by StephR0131

Categories Meat and Poultry Recipes Chicken

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
½ onion, chopped
2 cloves garlic, or to taste, minced
1 ½ pounds ground chicken
1 ½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g

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Place rack in center of oven then preheat to 425 degrees. Coat a 9" x 13" baking dish with cooking spray then place quinoa in the baking dish, spreading the grains into an even layer. Bake quinoa for 8–10 minutes, stirring once or twice, just to dry it out and toast it slightly. Remove from oven then break up any clumps that may have formed. Set aside to cool.
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