Quinoa Chicken Parmesan with Spiralized Zucchini Noodles
Ingredients
- 1 cup quinoa
- 1 Tbsp dried Italian seasoning
- 2 large boneless, skinless Chicken breasts, cut in half, so they are thin (or use 4 small breasts, and pound them, thin & evenly sized)
- 1 tsp garlic powder
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup almond flour or whole wheat flour
- 2 large eggs, beaten
- 1/4 cup all natural shredded mozzarella cheese, optional
- 1/4 cup grated Parmesan cheese
- 1 cup low-sugar organic marinara sauce
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat oven to 400 degrees f.
- Lightly oil a baking sheet or coat with nonstick spray. (I used avocado oil or olive oil spray)
- In a large saucepan, cook quinoa according to package instructions.
- Stir Italian seasoning into cooked quinoa, set aside.
- Season chicken with garlic powder, sea salt and pepper, to taste.
- Working in small batches, dredge chicken first in flour, dip into eggs, then dredge in quinoa mixture, pressing slightly to coat each breast.
- Place chicken onto the prepared baking sheet. Place in the oven and bake for 20-25 minutes, or until golden brown, and cooked through.
- Top with cheeses and marinara.
- Place into oven and bake until cheeses have melted, about 3-4 additional minutes.
- Serve immediately over spiralized zucchini noodles (I tossed my zucchini in a hot skillet with a touch of olive oil, sea salt and freshly ground black pepper, for 3 minutes before serving)
- ?CleanFoodCrush.com/Spiralizer
- Garnish with fresh basil.
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