Happy new year (eleven days late)!!
Now that it’s January I, along with most of the rest of the world, have once again resolved to live a healthier life this year. Last year’s plans were derailed once I found out that I was expecting the Baby Burrito in February. I only managed to gain 8 pounds while pregnant, but I’m still heavier than I’ve ever been.
The only way I’m going to be able to manage to do this is to not eat out or order in as much. You’d think this would be easy for someone who loves to cook, but with two little ones under foot and a super busy schedule, things don’t always go as planned. But cooking my meals and being able to control exactly what I’m putting into my body is really the only way to go.
In my mind, eating healthy means that food that is bland and devoid of flavor. But I’m slowly learning that doesn’t have to be the case. This chicken was incredibly flavorful thanks to the dijon and thyme, and the crunchiness added from the quinoa crust almost felt like I was eating fried chicken. Almost. And the best part? Not only was it incredibly delicious, each serving is less than 250 calories! Double win.
- 1 Cup Quinoa, rinsed
- 2 Cups Chicken Broth
- 4 Boneless, Skinless Chicken Breasts
- 1/4 cup Dijon Mustard
- 1 Tbsp. Fresh Thyme, chopped + more for serving
- Olive Oil Cooking Spray
Preheat oven to 300.
Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.
Line a baking sheet with parchment paper. Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.
Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through. Sprinkle with additional thyme before serving.
Barely adapted from Everyday with Rachael Ray, January/February 2012