Healthy Chicken Parmesan (gluten free too)

While at work today (I obviously wasn't very busy) I was brainstorming and looking through Pinterest for something yummy and healthy for dinner. I did not want to go to store and had some grape tomatoes to use up. I had pinned a recipe for caprese salad that looked really yummy (didn't have mozzarella at home and Trader Joes at 4 pm is a nightmare).  I also new I had a chicken breast in the fridge that needed to be eaten, thus healthy chicken parmesan was born. Instead of bread crumbs, which adds carbs I used almonds flour.  I substituted quinoa for pasta.  Enjoy guilt and gluten free chicken parm!

Serving size 2 (easy to double though)
Total time about an hour and a half including prep

Ingredients:
One chicken breast
8 oz grape tomatoes
3 cloves of garlic (can alter if you really like garlic)
1 tbls extra virgin olive oil x2
1 cup almond powder (I made my own with slivered almonds in blender)
1/4 cup grated Parmesan cheese
1 egg (I used egg whites in carton which is 3 tbls for one egg)
5-8 basil leaves
1/2 tbls  balsamic vinegar
1 tsp Italian seasoning x2
1/2 cup uncooked quinoa
1 cup chopped broccoli
Feta for sprinkling

Preheat oven to 275. Cut the grape tomatoes hot dog ways. Place into bowl with garlic. Season with pepper (note I do not add salt to any of my dishes so add salt if you care for it) and Italian seasoning. Add 1 tbls  evoo to the garlic and tomatoes.  Mix together. Place the tomatoes cut side up on a baking sheet with parchment paper along with the garlic.  Bake for about an hour.

While the tomatoes are in, prepare the chicken. Remember it needs to sit for at least 10 minutes after it has been coated to prevent the coating from coming off. Either blend the almonds or use the almond flour. Add tsp italian seasoning. I also added tsp red pepper flakes for spice.  Pound out the chicken to 1/2 to 1 inch thickness then cut breast into about four pieces.  Place the almond flour and Parmesan in bowl.  Dip chicken in bowl with egg then in bowl with breading mixture. Place on a plate lined with parchment paper.

Next, cook quinoa in one and a half cups of water. I like to play it safe with the amount of water I add to ensure it cooks properly. Add in broccoli. Bring to a boil. Cover and reduce to low for 15 minutes or until quinoa is translucent. Turn off once done and let sit with lid on.

While quinoa is cooking, put a tbls  of evoo in a skillet on medium to medium high heat. I cook with gas so I turn it down a bit. Once the oil is hot (few minutes) place chicken in with lid covering. Let cook for 3 minutes, flip and cook another 3 minutes. If you like a more done outside I suggest you cook for 5 minutes each side. Reduce heat and cook until internal temperature is 165*.  When chicken is done place on paper towel covered plate.

Tomatoes are now done. Remove from oven and place in blender with balsamic vinegar, unwrapped garlic, basil and Italian seasoning. Purée.

Scoop quinoa onto plate making sure to not get any residual water with it. Add chicken on top and then roasted tomato sauce. Top with feta. Bon appetit!!