Quinoa, Parmesan & Herb Crusted Chicken

Quinoa, Parmesan & Herb Crusted Chicken

I like to have gluten free meals often but without them being tricky or fussy, just because too much doesn’t do wonders for me and one of our girls is sensitive to it as well. This Quinoa, Parmesan & Herb Crusted Chicken ticks those boxes and has the extra advantage of being really yummy which is always helpful too isn’t it?

Earlier in the week I shared a super easy way to make Parmesan & Herb Crusted Zucchini Chips, so I used the left overs from that that mix and added it to some quinoa to create the crust for the chicken, see, like I said not tricky or fussy! Even if you don’t care about gluten free this is a delicious way to crumb chicken.

Quinoa, Parmesan & Herb Crusted Chicken

I served it up with some oven baked sweet potato wedges (can be cooked at the same time as the chicken, just slice them up drizzle with some oil and whack them in for 20 minutes), steamed broccoli and sweet chilli sauce.  I used chicken tenders for this one for a faster cooking time but if you want to use chicken breasts or smaller strips for smaller people then just adjust the cooking time accordingly.

I make my Quinoa in the Thermomix but just follow the packet instructions otherwise. The quinoa can be cooked ahead of time and set aside, it’s better if it’s cooled a bit or it will melt the parmesan before it makes it into the oven!

To Thermomix the quinoa just fill the bowl with enough water to cover the blades. Put 1 C of quinoa in the steamer basket and cook 100 degrees / speed 1 / 17 minutes. You can let it sit in the basket and continue to steam a bit if not quite ready.  The parmesan & herb crumb recipe is here.

Quinoa, Parmesan & Herb Crusted Chicken


  • 1 C cooked quinoa
  • 1 C parmesan & herb crumbs
  • salt & pepper
  • 1 egg
  • 500g chicken tenders or however many breasts or strip you need to feed your family
  • olive oil


  1. Preheat the oven to 180 & line a baking tray with baking paper
  2. Combine the quinoa & parmesan herb crumbs and spread out a portion of it on a plate (can add more if necessary)
  3. Whisk the egg in a fairly flat bowl and then dip the chicken pieces into the egg followed by the quinoa mix to coat all the chicken.
  4. Place the chicken on the baking tray and then drizzle with a bit of olive oil
  5. Bake in the oven for 20 minutes (if using tenders, probably 15 if strips & 30 if using breasts). Turn gently half way through.
  6. Plate up and enjoy your meal!

Quinoa, Parmesan & Herb Crusted Chicken

Do you do gluten free? Like Quinoa? What’s for dinner tonight at yours? 



2 comments on “Quinoa, Parmesan & Herb Crusted Chicken

  1. Sammie @ The Annoyed Thyroid
    February 24, 2017 at 4:47 am

    This looks delicious! I love crumbed chicken and it’s great to have a gluten free option.

    • Vicki
      February 28, 2017 at 12:25 pm

      The whole family liked this one which was a win!

Leave a Reply

Your email address will not be published. Required fields are marked *