Ingredients
Scale
Chicken
- 2 thinly sliced, boneless chicken breasts
- 1 Tbsp rosemary
- 2 tsp garlic powder
- Sea salt + pepper to taste
- 1 cup cooked quinoa*
- 1/4 cup almond flour (or flour of choice)
- 2 Tbsp parmesan cheese
- 1 egg, beaten
- 1 Tbsp olive oil
Balsamic Crema
- 2 Tbsp strawberry balsamic vinegar (regular is fine, make sure it’s good quality)
- 2 Tbsp olive oil mayo (Earth Balance)**
- 4 Tbsp plain greek yogurt
Instructions
- Preheat oven to 400 degrees Fahrenheit. Combine rosemary, sea salt, pepper, garlic and cooked quinoa in a shallow dish. On a paper plate spread out your flour and set aside.
- Whisk together your egg and olive oil in a shallow bowl until thick and fluffy.
- Coat chicken in flour on both sides, then into your egg mixture and lastly into your rosemary quinoa. Make sure both sides are evenly covered and place into a greased baking dish. Repeat with your other slice of chicken. Lightly spray with olive oil cooking spray and bake for 25-30 minutes, setting oven to broil the last few minutes for an extra crisp.
- While the chicken is baking, prepare your balsamic crema. Whisk together balsamic, olive oil mayo and greek yogurt. For the olive oil mayo, I use earth balance brand. They use healthier ingredients than regular mayo like olive oil, but still give off the same flavor.
- Once chicken is done, top with balsamic crema and serve with vegetables, in a sandwich or however you prefer!
Notes
- Prepare quinoa according to package instructions. You will need one cup of COOKED quinoa, not uncooked.
- **For the olive oil mayo, I used Earth Balance brand. They don’t use any weird ingredients and is a great alternative to regular mayonaise. Veganeise would work great as well.