Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Quinoa Crusted Mexican Chicken
Print Recipe
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
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
4
people
Calories
471
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
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
Serving:
4
g
|
Calories:
471
kcal
|
Carbohydrates:
15
g
|
Protein:
40
g
|
Fat:
27
g
|
Saturated Fat:
12
g
|
Cholesterol:
122
mg
|
Sodium:
1528
mg
|
Potassium:
874
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1300
mg
|
Vitamin C:
4.8
mg
|
Calcium:
470
mg
|
Iron:
1.8
mg