Jalapeno Popper Chicken With Quinoa Crust

March 22, 2016

137

This jalapeno popper chicken tastes like the popular party food, but is made healthy and gluten free with a quinoa crust! Perfect for busy, weeknight meals!

1/2 cup water
1/4 cup quinoa, uncooked
1/4 cup reduced fat mexican cheese blend, shredded and divided
salt and pepper
1/4 cup quinoa flour
2 large egg whites
1 pound chicken breast, about 4 small breasts
2 jalapeños, halved with seeds removed**
1/4 cup low fat cream cheese
fresh cilantro, for garnish, optional

1. Bring the water to a boil in a medium pot. Once boiling, add in the quinoa, cover and turn the heat to low. Cook until the water is absorbed, about 15 minutes. Let cool completely. 2. Preheat your oven...
See the full directions on my site

Nutritions

Calories
331

Sodium
203mg
8% DV

Fat
15g
23% DV

Protein
31g
62% DV

Carbs
17g
5% DV

Fiber
3g
12% DV

Gluten-Free