30 minutes – 9 ingredients
Calories – 408
Fat – 10
Carbs – 29
Protein – 52
Ingredients (makes 2 servings)
3 tbsps Ground Flax Seed
1/3 cup Water
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Sea Salt
1/3 cup Quinoa (dry)
1 tbsp Nutritional Yeast
10 ozs Chicken Breast (boneless, skinless, sliced horizontally)
1/2 cup Organic Salsa
Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
In a shallow bowl, combine flax, water, garlic powder, onion powder and salt. Set aside.
Cook the quinoa according to the directions on the package, then stir in the nutritional yeast.
Pat the chicken dry and coat in the flax mixture. Let the excess drip off, then transfer the chicken to the quinoa mixture. Press the quinoa into the chicken with your hands until completely coated. Transfer to a baking sheet and repeat for remaining chicken.
Bake for 20 minutes, or until golden brown. Remove from oven, spread salsa overtop and bake for 5 more minutes or until cooked through. Enjoy!
Serve it With - Brown rice spaghetti, garlic bread, roasted veggies or salad.
No Salsa? - Use homemade salsa, or a favorite store-bought marinara or pasta sauce instead.
Real Cheese Lover? - Place sliced mozzarella over salsa and set oven to high broil for the remaining 3 minutes.
Leftovers - Refrigerate in an air-tight container up to 3 days.