Quinoa Crusted Chicken with Salad and Potatoes
Last week I went to a cooking class with my girlfriends at Sur la Table and we learned various recipes. One of the dinner ideas was so simple, I got the kids involved. No whining, no complaining, they just got the job done and than ate everything.
Quinoa-Crusted Chicken:
- 1cup quinoa
- 1 tsp olive oil
- 2 cups water
- 1/2 tsp sea salt
- 1tbsp flat parsley finely chopped
- 4 – 6oz – chicken breast, skinless
- fresh pepper as needed
- 1/2 cup unbleached flour, or gluten free flour of your choice
- 2 large eggs beaten
Preheat oven to 425degrees
Cook Quinoa – medium heat, add olive oil and quinoa, cook while stirring for 1-2 min to lightly toast. Add water and salt. Bring to boil. Cover pan, reduce to simmer for 15-20min. Transfer quinoa to bowl, add parsley and pepper
Arrange things as follows in different bowls
Chicken, Flour, Egg, Quinoa, Greased Cookie Sheet/Tray
- Dip chicken in flour both sides, shake off excess
- Place floured chicken in egg both sides
- Place egged chicken in quinoa, cover both sides
- Transfer completed chicken to tray
Place chicken in Oven for 20-25min
While kids were making chicken, I made a salad.
The potatoes I made ahead of time in crock pot before they got home from school, this is another easy recipe to make with kids:
Slow Cooker Potatoes from Damn Delicious
Mix 3 lbs baby dutch yellow potatoes, washed and halved with the following in a greased CrockPot
- 1/2tsp dried basil
- 1/2tsp dried dill
- 1/2tsp dried oregano
- 1tsp salt
- pepper to taste
- 4 cloves garlic
- 2Tbsp olive oil
- 2Tbsp butter
Cook on low for 4-5hrs, or High 2-3hrs
Add Parmesan and Parsley to your liking once potatoes are done
MC2Charlotte 