Quinoa Crusted Chicken

30 Minutes

super easy


Crispy, crunchy, and completely out of this world: meal prep my Quinoa Crusted Chicken recipe and enjoy it all week long!

If you’re on the hunt for a healthy and delicious dinner, look no further than quinoa crusted chicken. This dish is guaranteed to satisfy your cravings for something savory, while also giving you the nutrients you need to fuel your body. The quinoa crust on the chicken creates a satisfying crunch, and it’s packed with protein and fiber. Not to mention, it’s a creative way to use up any leftover quinoa you might have in your pantry. With a little bit of seasoning and some expertly cooked chicken, you’ll have a meal that’s both nutritious and delicious. Give it a try tonight!

By using quinoa as the crust instead of breadcrumbs, you’ll get an extra dose of protein and fiber, making this dish not just tasty but also nutritious. Plus, the texture of the quinoa adds a satisfying crunch that pairs perfectly with juicy and tender chicken. Whether you’re trying to eat healthier or just looking for a new recipe to try, quinoa crusted chicken is a tasty and satisfying option that you won’t want to miss out on.

Why You’ll Love It

It’s gluten-free and easy to digest. So, next time you’re in the mood for some comfort food, swap out the greasy fried chicken for this healthy alternative.

Quinoa is a superfood that’s loaded with nutrients like fiber, iron, and magnesium.

By swapping out traditional bread crumbs for this superfood seed, you’ll get all the benefits of a gluten-free diet while still enjoying your go-to comfort food.

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

     1 lb organic chicken breast: $7.99

     1 cup quinoa: $3.49

     1 cup whole wheat flour: $0.32

     2 organic pasture raised eggs: $1.06

     Handful fresh organic parsley: $0.88

     About 3 tbsp avocado oil, for cooking: $1.35

      Total Cost: $15.09

What You’ll Need

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Adjust Servings
1 lb organic chicken breast, butterflied
1 cup quinoa, cooked according to package instructions (2:1 liquid ratio)
1 cup whole wheat flour
2 organic pasture raised eggs, whisked
Handful fresh organic parsley, finely chopped
Salt, pepper, garlic powder; to season
About 3 tbsp avocado oil, for cooking

Nutritional Information

548 Calories
18g Total Fat
224mg Sodium
48g Total Carbs
7g Fiber
1g Sugar
46g Protein



Rinse quinoa thoroughly using a thin mesh strainer. Then, transfer to a saucepan, add water (2:1 liquid ratio) and bring to a boil. Once boiling, cover and simmer on low for 15-20 minutes or until liquid is absorbed.
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While that’s cooking, preheat the oven to 420 degrees Fahrenheit, remove chicken from the refrigerator to bring to room temp and set aside.
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In three separate shallow bowls, pour in flour, whisk eggs and transfer about 2 cups cooked, cooled and dried quinoa. Chop parsley and mix well with cooked quinoa.
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Then, butterfly breasts into 4 thin, even pieces and warm a pan on medium - high heat.
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Consecutively coat chicken very well in flour, egg and quinoa mixture. Then, transfer to a lightly oiled pan and cook for about 4 minutes on each side.
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Insert a thermometer into the thickest part of the poultry; if available and transfer to a wire rack lined baking tray. Cook for another 8 - 12 minutes or until the thermometer reads 160 degrees.
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Repeat with remaining pieces of chicken and eat as is, with a delicious dipping sauce or enjoy over a crisp salad.
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