Go Back
–+ servings
Print Recipe

Quinoa Chicken Parmesan with Spiralized Zucchini Noodles

Total Time50 minutes
Servings: 4

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.