Oven Panko Chicken with Mushroom and Onion Quinoa
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This chicken tastes like fried without the added fat. Pair it with this amazing Quinoa and you have a great meal!
Ingredients
Chicken
  • Thinly Sliced Chicken Breast Filets - 1lb
  • Buttermilk - 1 Cup
  • Minced Garlic - 2 tsp.
  • Paprika - 1 tsp.
  • Adobo Light All Purpose Seasoning with Pepper - 1/4 tsp.
  • Raw Almonds - 1/2 Cup
  • Panko Crumbs ( original Flavor) - 1 Cup
Onion and Mushroom Quinoa
  • Uncooked Quinoa - 1 Cup
  • Onion, cut into fourths and then sliced - Small
  • Chopped Green Bell Pepper - 1 Small
  • Mushrooms, Sliced - 1 Cup
  • Dried Thyme Leaves - 1/4 tsp.
  • Salt - 1/4 tsp.
  • Vegetable or Chicken broth - 14 oz. Can
Instructions
  1. In large container with lid add chicken, buttermilk, garlic, paprika, and adobo light. Massage the chicken (please wear gloves to minimize cross contamination) to evenly distribute ingredients. Let marinate in the refrigerator for 4 hours ( my suggestion is overnight). Strain chicken and throw away marinade.
  2. Heat oven to 425 degrees. Place almonds in food processor and pulse until almonds are a fine powder.
  3. Place Panko crumbs in shallow pan and then add almonds. Toss until they are thoroughly mixed. Dredge chicken in Panko mixture and transfer to lined baking sheet.
  4. Cook until coating is golden brown and chicken is thoroughly cooked. This takes about 15 to 20 minutes, depending on the size of the chicken.
  5. Rinse Quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  6. In 2-quart saucepan, heat oil over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
  7. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until liquid is absorbed. Fluff with fork.
Recipe by The Rebel Foodie at http://dishinwithrebelle.com/oven-panko-chicken-with-mushroom-and-onion-quinoa/