Yum... Chicken Parm. Chicken Parm & Quinoa? SCORE. Being gluten-free, I took the standard Chicken Parm, found a recipe, made some changes, and made a new, lighter, way to eat an old time favorite.
PS - Lots of multi-tasking in the beginning of the recipe, but I trust you can do it!!
Enjoy!
What to Gather:
- Olive Oil
- 1 Medium Yellow Onion
- 3-4 Cloves Minced Garlic (I use Organic Garlic)
- 2 TBSP Apple Cider Vinegar
- ~16 oz Tomato Pure
- 3 Cups Diced Tomatoes (the medium, "chunky" kind, not "salsa" kind)
- Italian Blend Seasoning (Basil & Oregano)
- Salt & Pepper (optional)
- 1 Cup Quinoa
- 2 Cups Water
- 3 Organic Chicken Breasts
- 1 Cup Romano Cheese
- 2-4 TBSP Gluten-Free Bread Crumbs (optional)
What to Do:
- Pre-heat the oven to 375*
- In a medium pot, add the 3 chicken breasts, bring the pot to a constant boil
- In a small pot, place the cleaned quinoa and water into the pot, bring to a boil then place on low heat for 15 minutes
- While the chicken and quinoa are cooking, saute the onion in a medium sauce pan with olive oil until translucent.
- Once the onion is done cooking, add in the garlic, stir for a minute
- Add in the apple cider vinegar, mix all together
- Add the tomato pure, diced tomatoes, Italian blend seasonings, and salt & pepper to taste
- Bring all to a boil, then simmer
- Add in the quinoa once cooked, stir
- By now your chicken breasts should be fully cooked. Place on a plate or cutting board and shred
- Add chicken to mixture
- Add in the gluten-free bread crumbs as well
- Get out a 9x13 pan and use olive oil to coat all sides (the best way to do this is to pour a little olive oil in the center of the pan and use a paper towel to evenly distribute to all sides)
- Transfer half of the mixture into the pan, top with 1/2 cup of Romano cheese, add the rest of the mixture and top with Romano cheese
- Place in oven for 15 minutes, covering the pan with foil
Remove, Add any Extras, & Enjoy!
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