You’ll love this easy and quick recipe for Quinoa Parmesan Crusted Chicken!
It’s a great way to ‘bread’ chicken without the actual wheat, making it perfect for anyone trying to avoid gluten or just switch things up.
I’m always amazed at how much faster chicken cooks in a pan than in the oven, no matter how many times it happens! This recipe is quick, easy, healthy and most importantly tasty 🙂
Quinoa Parmesan Crusted Chicken
This recipe makes enough for 4 tenderloins.
What you’ll need:
1.5 Tbsp Quinoa Flour
2 Tbsp Parmesan Cheese
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Pepper
1/8 tsp Sea Salt
1-1.5 Tbsp butter (can sub olive oil or coconut oil but I recommend butter here:))
What to do:
- Combine quinoa flour, parmesan cheese, garlic powder, onion powder, pepper and salt in a bowl.
- Melt butter in a separate bowl.
- Dip each thawed tenderloin in butter then roll in the dry mixture until covered and set aside.
- Pour leftover butter from dipping into the pan and heat it up on medium heat.
- Add all 4 tenderloins and cook until they are a dark golden brown on both sides. – this should only take a few minutes per side!
- These can also be cooked in the oven at 350 degrees 15-20 minutes(flipped halfway through) but they won’t be as crispy!
Happy eating! 😀
