Air Fryer Parmesan-Crusted Chicken Breast with Quinoa Pilaf
20min
35min
2
929
Chef's Note
For the juiciest chicken, let it rest for a full 5 minutes after air frying before slicing. If you don't have pine nuts, substitute with toasted almonds or walnuts. The quinoa pilaf can be made ahead and reheated, making this perfect for busy weeknights.
Tags
Ingredients
16 oz boneless, skinless chicken breasts
1 cup quinoa
2 cups low-sodium chicken broth
2 large eggs
1/2 cup grated Parmesan cheese
3/4 cup panko breadcrumbs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons olive oil
2 seconds olive oil cooking spray
1 medium red bell pepper, diced
1 medium zucchini, diced
1/2 medium red onion, finely diced
3 cloves garlic, minced
1 medium lemon, juiced and zested
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons toasted pine nuts
Instructions
- 1
Preheat your air fryer to 375°F (190°C) for 3 minutes.
- 2
Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until the water runs clear.
- 3
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 diced red onion and cook for 3 minutes until translucent.
- 4
Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
- 5
Add the rinsed quinoa to the pan and toast for 1 minute, stirring constantly.
- 6
Pour in 2 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 7
While the quinoa cooks, prepare the chicken. Pat 16 oz of chicken breasts dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 8
In a shallow bowl, beat 2 large eggs. In another bowl, combine 3/4 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tablespoon Italian seasoning, and 1 teaspoon garlic powder.
- 9
Dip each chicken breast into the beaten eggs, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- 10
Lightly spray the air fryer basket with olive oil cooking spray. Place the chicken breasts in the basket without overcrowding (you may need to cook in batches).
- 11
Spray the top of the chicken with a light coating of olive oil spray. Cook in the air fryer for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- 12
While the chicken and quinoa cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced red bell pepper and 1 diced zucchini, and sauté for 5-6 minutes until softened.
- 13
When the quinoa is done, fluff with a fork and stir in the sautéed vegetables, lemon zest, lemon juice, 1/4 cup chopped parsley, and 2 tablespoons toasted pine nuts.
- 14
Let the chicken rest for 3-5 minutes before slicing.
- 15
Serve each plate with half of the quinoa pilaf and one Parmesan-crusted chicken breast, garnished with additional parsley if desired.
Nutrition Information (per serving)
929
58g
105g
31g
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