Breadcrumbs are swapped for quinoa for a healthy take on classic chicken Parmesan in this easy dinner recipe. Serve with a mixed green salad with red-wine vinaigrette.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Cut each chicken breast in half on the diagonal to get 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with salt and pepper.

  • Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with 1/4 cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan.

  • Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.


Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per 1/2-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.

Nutrition Facts

414 calories; 17.6 g total fat; 4.6 g saturated fat; 143 mg cholesterol; 458 mg sodium. 612 mg potassium; 25.4 g carbohydrates; 3.3 g fiber; 4 g sugar; 36.8 g protein; 649 IU vitamin a iu; 3 mg vitamin c; 63 mcg folate; 193 mg calcium; 3 mg iron; 102 mg magnesium;