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!
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
- Preheat the oven to 450°F.
- Slice the chicken breasts in half through the middle.
- 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.
Nutrition Facts
Serving 4servingCalories 471kcal (24%)Carbohydrates 15g (5%)Protein 40g (80%)Fat 27g (42%)Saturated Fat 12g (60%)Cholesterol 122mg (41%)Sodium 1528mg (64%)Potassium 874mg (25%)Fiber 3g (12%)Sugar 6g (7%)Vitamin A 1300mg (26%)Vitamin C 4.8mg (6%)Calcium 470mg (47%)Iron 1.8mg (10%)
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