Quinoa Crusted Mexican Chicken

Quinoa Crusted Mexican Chicken is a Mexican recipe that serves 4. One portion of this dish contains roughly 41g of protein, 28g of fat, and a total of 471 calories. For $2.66 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 44 people were glad they tried this recipe. A couple people really liked this main course. If you have chicken breasts, taco seasoning, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Little Leopard Book. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns a good spoonacular score of 74%. If you like this recipe, you might also like recipes such as Quinoa-Crusted Chicken Parmesan, Quinoa Crusted Chicken Fingers, and Crispy Baked Quinoa Crusted Chicken Parmesan.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 450°.Slice the chicken breasts in half lengthwise.Mix the taco seasoning and quinoa together in a shallow bowl.Coat the chicken in the quinoa mixture.Heat the olive oil in a skillet over medium heat. Lightly brown the chicken in the skillet, 2-3 minutes per side.Place the chicken in an oven safe dish.Cover with the pepper jack cheese.Pour salsa over the top.Bake for 15-20 minutes.

 

Step by step:

1. Preheat the oven to 450°.Slice the chicken breasts in half lengthwise.

2. Mix the taco seasoning and quinoa together in a shallow bowl.Coat the chicken in the quinoa mixture.

3. Heat the olive oil in a skillet over medium heat. Lightly brown the chicken in the skillet, 2-3 minutes per side.

4. Place the chicken in an oven safe dish.Cover with the pepper jack cheese.

5. Pour salsa over the top.

6. Bake for 15-20 minutes.

Nutrition Information:

covered percent of daily need