Quinoa Crusted Mexican Chicken

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Chicken parmesan gets a Mexican makeover in this gluten free recipe for quinoa crusted Mexican chicken covered in pepper jack cheese & fresh salsa!

Quinoa Crusted Mexican Chicken

My second most favorite thing about being a food blogger is recipe development. First is eating… obviously! 😉 Gluten Free Baked Mexican Chicken

I love sitting down for a couple of hours each week and toying around with new recipe ideas.

I’ve had the idea for quinoa crusted chicken sitting in my “recipe idea list” for a while now, but it wasn’t until last week that the entire thing came together.

Quinoa Crusted Mexican Chicken with Salsa

I decided to make a “Mexican style” version of chicken parmesan. I coated the chicken in quinoa instead of breadcrumbs to keep it gluten free, then replaced the parmesan with pepper jack and marinara with salsa.

Baked Mexican Chicken Recipe

The result was seriously delicious. I mean the combination of flavors was just off the charts… and the best part is, it’s easy! No seriously, 15 minutes of prep then put it in the oven and you’re good to go!

Quinoa Crusted Mexican Chicken Ingredients

Quinoa Crusted Mexican Chicken Ingredients

  • 2 chicken breasts
  • ¼ cup taco seasoning (click link for recipe)
  • ½ cup cooked quinoa
  • 2 tbsp olive oil
  • 2 cups pepper jack cheese (shredded)
  • 2 cups salsa

Quinoa Crusted Mexican Chicken Instructions

Preheat the oven to 450°F.

Slice the chicken breasts in half lengthwise.

Quinoa Crusted Mexican Chicken Recipe

Mix the taco seasoning and quinoa together in a shallow bowl.

Coat the chicken in the quinoa mixture.

Quinoa Crusted Mexican Chicken Recipe

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

Quinoa Crusted Mexican Chicken Recipe

Place the chicken in an oven safe dish.

Quinoa Crusted Mexican Chicken Recipe

Cover with the pepper jack cheese.

Mexican Style Chicken Parmesan Recipe

Pour salsa over the top.

Baked Mexican Chicken Recipe

Bake for 15-20 minutes.

Baked Mexican Chicken Recipe

Garnish with fresh  cilantro and diced avocado if you’d like…. and let’s be honest, what’s not to like about fresh creamy avocado?

Quinoa Crusted Mexican Chicken

Slightly spicy, super flavorful and just so darn delicious!

Gluten Free Baked Mexican Chicken

This recipe would be perfect for Cinco De Mayo, which is less than a month away, and one of my favorite holidays to cook for. If you haven’t noticed, I have a flare for Tex Mex!

Gluten Free Quinoa Crusted Mexican Chicken

Growing up in Oklahoma then moving to California was a total culture shock when it came to Mexican food, Tex Mex and traditional Mexican food are very different.

I’ve tried to combine the two a little bit on the blog, but I totally lean towards my Tex Mex roots most of the time!

Quinoa Crusted Baked Mexican Chicken

Quinoa Crusted Mexican Chicken
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Quinoa Crusted Mexican Chicken

Chicken parmesan gets a Mexican makeover in this gluten free recipe for quinoa crusted Mexican chicken covered in pepper jack cheese & fresh salsa!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 471 kcal
Author Whitney Bond

Ingredients

  • 2 chicken breasts
  • ¼ cup taco seasoning
  • ½ cup cooked quinoa
  • 2 tbsp olive oil
  • 2 cups pepper jack cheese shredded
  • 2 cups salsa

Instructions

  1. Preheat the oven to 450°F.

  2. Slice the chicken breasts in half through the middle.

  3. Mix the taco seasoning and quinoa together in a shallow bowl.
  4. Coat the chicken in the quinoa mixture.
  5. Heat the olive oil in a skillet over medium heat.
  6. Lightly brown the chicken in the skillet, 2-3 minutes per side.
  7. Place the chicken in an oven safe dish.
  8. Cover with the pepper jack cheese.
  9. Pour salsa over the top.
  10. Bake for 15-20 minutes.