Quinoa-Crusted Chicken With Roasted Broccoli Quinoa-Crusted Chicken With Roasted Broccoli

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

Chicken cutlets are made healthier thanks to a crispy quinoa crust. 

  • Total time 40 minutes
  • Portion size 4 servings



Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. 

On 1 prepared pan, toss broccoli florets and stems with 1 tbsp of the oil; sprinkle with 1/4 tsp each of the salt and pepper. Roast, tossing halfway through, until browned and tender, about 20 minutes.

Meanwhile, in large bowl, stir together 1 tbsp of the oil, lemon zest, lemon juice and shallot.

Meanwhile, sprinkle chicken with remaining 1/2 tsp each of the salt and pepper. In bowl, whisk eggs with mustard until smooth. In separate bowl, stir together flour and thyme. Place puffed quinoa on large plate. Dredge 1 cutlet in flour mixture, turning to coat and shaking off excess; dip in egg mixture, letting excess drip off. Dredge in quinoa, pressing to adhere; place on remaining prepared pan. Repeat with remaining cutlets.

In large nonstick skillet, heat 1 tbsp of the oil over medium heat. Cook 2 cutlets, flipping halfway through, until golden brown, about 8 minutes. Transfer to plate; cover to keep warm. Add remaining 1 tbsp oil to pan; repeat with remaining cutlets.

Scrape broccoli into bowl with shallot mixture; add Parmesan, tossing to combine. Serve with chicken.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 655 mg
  • Sugars 3 g
  • Protein 31 g
  • Calories 349
  • Total fat 18 g
  • Potassium 733 mg
  • Cholesterol 98 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 21
  • Folate 47
  • Calcium 11
  • Vitamin A 24
  • Vitamin C 210
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Lunch & Dinner

Quinoa-Crusted Chicken With Roasted Broccoli