Almond & Quinoa Crusted Chicken for Easy Eats
this is so much better than fried chicken. Plus it’s naturally gluten free!
Servings 2 servings
Preheat the oven to 400 degrees F. Heat the oil in a large oven-safe skillet over medium high heat.
Meanwhile, grind the almonds in a spice grinder or food processor until you have a coarse meal (not a paste) and combine it with the quinoa, salt and red pepper flakes in a shallow baking dish.
Coat the top of each chicken breast with 1 tablespoon of mustard. Place the chicken, mustard side down, into the baking dish to coat with the almond-quinoa mixture.
Add the chicken, crust side down, to the skillet and sear for 3 - 5 minutes until nicely browned.
Flip the chicken breast and transfer the skillet to the oven and bake through, about 10 - 15 minutes.
Remove the chicken from the oven and place on a cutting board. Let rest for 5 minutes and serve.
Calories: 477kcal | Carbohydrates: 14g | Protein: 54g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 806mg | Potassium: 1097mg | Fiber: 5g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 31.4mg | Calcium: 81mg | Iron: 2.4mg