Einkorn Quinoa-Crusted Baked Chicken
What is einkorn flour?
Watch our video and find out.
We originally made our quinoa-crusted baked chicken to create a gluten-free, non-fried version of a classic favorite. This time around, however, we used einkorn. Einkorn flour has a yummy, nutty flavor and is a great alternative flour for people who have gluten sensitivities. Don’t have einkorn flour? No worries! You can also make baked quinoa-crusted chicken using traditional all-purpose flour.
This will be your new healthier BFF when you get a hankering for fried chicken! Baked quinoa-crusted chicken is packed with protein, making a meal that’s great-tasting and good for you.
This creation is perfect for using up leftovers. All you need is a ½ cup of uncooked quinoa and 1 cup of water. This will yield exactly 1½ cups if you need to make it fresh. The baked ‘breading’ may seem thick when it first goes on, but in the end you’re left with a coating that is perfectly satisfying—crunchy and light.
The best part about this recipe is that you can easily minimize cleanup time. No one likes extra dishes (no one!) so just wipe off the baking sheet after you’ve toasted the quinoa—spray it again and use it to cook the chicken.
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Quinoa-Crusted Baked Chicken Recipe
Ingredients
- 1 1/2 cups cooked quinoa
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 2/3 cup Romano cheese, grated, or Parmesan cheese
- 3/4 tsp garlic powder
- 1 1/2 tsp dried basil
- 2 eggs, well beaten
- 1/3 cup all-purpose einkorn flour, 1.5 oz
Instructions
- Place rack in center of oven and preheat to 425 degrees. Coat a rimmed baking sheet with cooking spray then place quinoa onto the baking sheet, spreading the grains into an even layer. Bake quinoa for 8–10 minutes, stirring once or twice, just to dry it out and toast it slightly. Remove from oven and then break up any clumps that may have formed. Set aside to cool.
- Rinse chicken under cool water and pat dry with paper towels, then season on both sides with salt and pepper. In a small bowl, stir together the toasted quinoa, Parmesan or Romano cheese, garlic powder and dried basil until completely combined.
- Gather three separate plates and then place flour on one plate, the beaten eggs on the second plate and toasted quinoa cheese mixture on the third. Wipe the baking sheet clean, cover with parchment paper, and then coat with cooking spray. Dredge each chicken breast in the flour then dip in beaten egg. Allow as much egg to drain off of the chicken as possible and then encrust the chicken completely with quinoa mixture. Place the coated chicken breasts on the baking sheet and spritz the top lightly with cooking spray. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Bake 18–22 minutes, or until the internal temperature reaches 165 degrees on an instant-read thermometer. Remove from oven and allow the chicken to rest for 5 minutes before serving. Enjoy!
Notes
