Quinoa Crusted Chicken with Skinny Honey Mustard {Fridays with Rachael Ray}

Quinoa Crusted Chicken with Skinny Honey Mustard {Fridays with Rachael Ray} is a gluten free recipe with 4 servings. For $2.27 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 42g of protein, 6g of fat, and a total of 315 calories. Head to the store and pick up cooked quinoa, dijon mustard, honey, and a few other things to make it today. 2574 people found this recipe to be tasty and satisfying. Plenty of people really liked this main course. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is super. Try Cheese-Stuffed Herb Burgers with Creamy Honey Mustard {Fridays with Rachael Ray}, Fridays with Rachael Ray – Grainy Mustard Chicken {Giveaway}, and Parmesan Crusted Tilapia {Fridays with Rachael Ray} for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipments:

Cooking instruction summary:

Preheat the oven to 300F. Line a rimmed baking sheet with parchment paper and spread the quinoa on top. Bake until it is lightly toasted, 25-30 minutes, stirring once or twice. Let cool completely, then transfer to a bowl, breaking up any large clumps. Set aside.Increase the oven temperature to 425F. Place the chicken, mustard and thyme in a large bowl and toss to coat. Place a cooling rack on the baking sheet and spray with nonstick cooking spray. Take each of the chicken breasts and dip in the quinoa. Use a spatula or your hands to adhere the quinoa to the chicken. Place on the rack and spray the chicken with nonstick cooking spray.Bake until the chicken is cooked through, 15 to 20 minutes.Meanwhile, in a small bowl, combine the yogurt, honey and Dijon mustard. Serve the chicken with the honey mustard.

 

Step by step:

1. Preheat the oven to 300F. Line a rimmed baking sheet with parchment paper and spread the quinoa on top.

2. Bake until it is lightly toasted, 25-30 minutes, stirring once or twice.

3. Let cool completely, then transfer to a bowl, breaking up any large clumps. Set aside.Increase the oven temperature to 425F.

4. Place the chicken, mustard and thyme in a large bowl and toss to coat.

5. Place a cooling rack on the baking sheet and spray with nonstick cooking spray. Take each of the chicken breasts and dip in the quinoa. Use a spatula or your hands to adhere the quinoa to the chicken.

6. Place on the rack and spray the chicken with nonstick cooking spray.

7. Bake until the chicken is cooked through, 15 to 20 minutes.Meanwhile, in a small bowl, combine the yogurt, honey and Dijon mustard.

8. Serve the chicken with the honey mustard.