12 Chicken Breast Recipes That Prevent Hunger

Studies show that 68% of dieters abandon their healthy eating plans due to persistent hunger, but you don't have to be one of them. These 12 protein-rich chicken breast recipes aren't just filling – they're packed with flavors that'll keep your taste buds satisfied and your stomach content for hours. From the rich, garlicky pan-seared option to the exotic coconut curry variation, each recipe combines lean protein with strategic ingredients that combat hunger. Want to know the science-backed secrets behind these surprisingly satisfying dishes?

Pan-Seared Garlic Butter Chicken Breast

Pan-seared garlic butter chicken breast elevates the classic chicken preparation with rich, savory flavors that transform an ordinary meal into something special. The addition of butter and fresh garlic creates a luxurious sauce while keeping the chicken moist and tender throughout the cooking process.

This recipe combines the simplicity of pan-searing with the decadence of a garlic butter sauce, making it perfect for both weeknight dinners and special occasions. The key is achieving the perfect golden crust on the chicken while allowing the garlic to slowly infuse into the butter, creating a harmonious blend of flavors.

• 2 boneless, skinless chicken breasts
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried herbs (thyme or rosemary)
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped

Begin by patting the chicken breasts dry with paper towels and seasoning both sides generously with salt and pepper. If the breasts are uneven in thickness, pound them between two pieces of plastic wrap until they reach an even thickness of about 1-inch. This ensures uniform cooking and prevents dry spots.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the pan and cook for 5-7 minutes on the first side until golden brown. Flip the chicken and add the butter, minced garlic, and dried herbs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the chicken with the garlic butter mixture.

Continue cooking for another 5-7 minutes, constantly basting, until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point. Remove the chicken from the pan and let it rest for 5 minutes. Meanwhile, continue to cook the garlic butter sauce for an additional minute until slightly thickened. Pour the sauce over the chicken and garnish with fresh parsley before serving.

For best results, use room temperature chicken breasts and high-quality butter. If the garlic begins to brown too quickly, lower the heat to prevent burning, which can create bitter flavors.

The chicken can be served immediately or stored in an airtight container with the sauce for up to 3 days in the refrigerator. When reheating, do so gently to prevent the chicken from becoming tough and dry.

Mediterranean Herb-Crusted Chicken

Mediterranean Herb-Crusted Chicken transforms ordinary chicken breasts into a flavorful dish reminiscent of coastal European cuisine. The combination of fresh herbs, lemon zest, and olive oil creates a vibrant crust that seals in moisture while adding layers of aromatic flavors.

This recipe builds upon the basic pan-seared chicken technique but incorporates a Mediterranean herb mixture that forms a delicate crust during cooking. The herbs not only add visual appeal but also infuse the meat with classic Mediterranean flavors that pair beautifully with various side dishes.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano, chopped
• 2 cloves garlic, minced
• 1 lemon, zested
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs

Pat the chicken breasts dry with paper towels and bring them to room temperature.

Meanwhile, combine the chopped herbs, garlic, lemon zest, salt, pepper, and breadcrumbs in a shallow dish. Brush each chicken breast with olive oil, then press them firmly into the herb mixture, coating both sides evenly.

Heat the remaining olive oil in a large skillet over medium heat. Once hot, place the herb-crusted chicken breasts in the pan and cook for 6-7 minutes on the first side, until the crust becomes golden brown and crispy.

Carefully flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite remains moist and tender.

For best results, use fresh herbs rather than dried ones, as they provide better flavor and create a more appealing crust.

If the chicken breasts are very thick, butterfly them or pound them to an even thickness of about 1/2 inch before applying the herb coating.

The herb mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.

Asian-Style Sesame Ginger Chicken

Asian-Style Sesame Ginger Chicken transforms the simple chicken breast into an aromatic, umami-rich dish that perfectly balances sweet, savory, and nutty flavors. The combination of fresh ginger, garlic, and toasted sesame oil creates a distinctive Asian flavor profile that elevates this protein-packed meal.

This recipe takes the fundamental technique of pan-searing chicken and enhances it with a flavorful marinade and finishing sauce. The marinade helps tenderize the meat while infusing it with flavor, while the sauce creates a glossy coating that's perfect served over steamed rice or noodles.

• 2 boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons toasted sesame seeds
• 2 green onions, sliced
• 1/4 teaspoon black pepper

Mix soy sauce, 1 tablespoon sesame oil, honey, rice vinegar, half of the minced ginger, and half of the minced garlic in a bowl. Place chicken breasts in the marinade and refrigerate for 30 minutes to 2 hours. Remove chicken from marinade, reserving the liquid for later use.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from pan and let rest.

In the same pan, add remaining ginger, garlic, and sesame oil, cooking for 30 seconds until fragrant. Pour the reserved marinade into the pan and simmer for 2-3 minutes until slightly thickened. Return chicken to the pan, coating with the sauce. Sprinkle with toasted sesame seeds and green onions before serving.

For optimal results, slice the chicken breasts against the grain and serve immediately while the sauce is hot and glossy. If preparing in advance, slightly undercook the chicken as it will continue to cook when reheated in the sauce. Avoid marinating for more than 4 hours, as the acid in the marinade can make the chicken texture mushy if left too long.

Protein-Packed Chicken Parmesan

Chicken Parmesan is a classic Italian-American dish that transforms simple chicken breast into a crispy, cheesy, and flavorful meal. The combination of golden-brown breaded chicken, rich marinara sauce, and melted cheese creates a satisfying dish that's perfect for family dinners or special occasions.

While traditional preparations can be complex, this streamlined version maintains all the essential flavors while simplifying the process. The key is achieving the perfect crunch on the chicken's exterior while keeping the interior moist, then layering it with quality marinara sauce and a blend of Italian cheeses.

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder

Start by butterflying each chicken breast horizontally to create four even pieces. Place them between plastic wrap and gently pound to an even thickness of about 1/4 inch. Season both sides with salt, pepper, and garlic powder. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the grated Parmesan.

Heat olive oil in a large skillet over medium-high heat. Dredge each piece of chicken first in flour, then egg, and finally in the breadcrumb mixture, pressing gently to adhere. Once the oil is hot, cook the breaded chicken for 4-5 minutes on each side until golden brown and cooked through.

Preheat the broiler. Transfer the cooked chicken to a baking sheet, top each piece with marinara sauce, shredded mozzarella, and remaining Parmesan cheese. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly with light golden spots.

For the best results, use room temperature chicken breasts and maintain oil temperature throughout cooking – if it's too hot, the breading will burn before the chicken cooks through; too cool, and the coating will become greasy.

The dish can be served immediately over pasta or with a side salad, and any leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

Spicy Southwest Chicken With Black Beans

Spicy Southwest Chicken With Black Beans is a vibrant and flavorful dish that combines tender pan-seared chicken breasts with zesty Mexican-inspired seasonings and hearty black beans. This protein-rich meal delivers a satisfying combination of lean meat, fiber-filled legumes, and bold southwestern spices.

This complete one-pan meal comes together in under 30 minutes, making it perfect for busy weeknight dinners while still delivering restaurant-quality taste. The chicken stays juicy while absorbing the aromatic spices, and the black beans create a rich, satisfying base that soaks up all the delicious flavors.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup chicken broth
• 1 lime, juiced
• Fresh cilantro for garnish

Pat the chicken breasts dry and season them generously with chili powder, cumin, paprika, garlic powder, cayenne, and salt, ensuring even coverage on both sides.

Heat olive oil in a large skillet over medium-high heat, and once hot, add the seasoned chicken breasts. Cook for 5-7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).

Remove the chicken from the pan and set aside. In the same skillet, add the black beans and chicken broth, scraping up any browned bits from the bottom of the pan.

Bring to a simmer and cook for 5-7 minutes until the liquid reduces by half and the beans are heated through. Return the chicken to the pan and spoon the bean mixture over it.

Finish the dish by squeezing fresh lime juice over everything and letting it simmer for an additional 2-3 minutes to allow the flavors to meld together.

Garnish with fresh cilantro before serving.

For the best results, adjust the spice levels to your preference by modifying the amount of cayenne pepper and chili powder. The dish can be made ahead and reheated, though you may need to add a splash of chicken broth when reheating to maintain the desired consistency.

For a complete meal, serve over rice or with warm tortillas, and consider adding diced avocado or a dollop of sour cream to balance the heat.

Greek Yogurt Marinated Chicken Breast

Greek yogurt creates an exceptionally tender and flavorful chicken breast through its natural tenderizing properties. The lactic acid in yogurt helps break down proteins while keeping the meat moist during cooking, resulting in a supremely juicy finished product.

This Mediterranean-inspired marinade combines the tanginess of Greek yogurt with classic herbs and seasonings, creating a bright and fresh flavor profile. The yogurt-based marinade also forms a protective coating during cooking, helping to seal in moisture and prevent the chicken from drying out.

• 2 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 3 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

In a medium bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, and all dried herbs and seasonings. Mix thoroughly until all ingredients are well incorporated.

Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring they're completely coated. Refrigerate for at least 4 hours or overnight for best results.

When ready to cook, remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature.

Remove chicken from marinade and gently pat dry with paper towels, leaving some of the marinade coating intact. Preheat a large skillet over medium-high heat with a tablespoon of olive oil.

Place chicken breasts in the hot skillet and cook for 6-7 minutes on each side, or until golden brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5-10 minutes before slicing to allow juices to redistribute throughout the meat.

For optimal results, avoid marinating for longer than 24 hours, as the acid in the yogurt can begin to break down the meat too much, affecting texture.

If chicken breasts are particularly thick, consider butterflying them or pounding to even thickness before marinating. This dish pairs well with Mediterranean sides like Greek salad, roasted vegetables, or rice pilaf.

Lemon Herb Grilled Chicken

Lemon and herbs create a bright, fresh flavor profile that perfectly complements the natural taste of grilled chicken breast. This Mediterranean-inspired combination transforms an ordinary chicken dinner into a vibrant, aromatic meal that's both healthy and satisfying.

The key to this recipe lies in the marinade, which not only adds flavor but also helps keep the chicken moist during grilling. The acid from the lemon juice tenderizes the meat while fresh herbs infuse it with their essential oils, creating layers of flavor that penetrate deep into the chicken.

• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 lemons, juiced
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

In a large bowl, combine olive oil, lemon juice, minced garlic, chopped herbs, salt, and pepper. Mix well to create the marinade. Add the chicken breasts to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or ideally overnight, turning occasionally to ensure even distribution of flavors.

Preheat your grill to medium-high heat (around 375-400°F). Remove the chicken from the marinade and discard the remaining liquid. Pat the chicken breasts lightly with paper towels to remove excess moisture, which will help achieve better grill marks and prevent sticking.

Place the chicken breasts on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer. Once done, remove from the grill and let rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.

For optimal results, ensure your chicken breasts are of even thickness by butterflying or pounding them before marinating. If using dried herbs instead of fresh, reduce the quantities by half as dried herbs are more concentrated. The chicken can be prepared ahead and frozen in the marinade for up to 3 months, making it an excellent meal prep option.

High-Protein Stuffed Chicken Breast

Stuffed chicken breast elevates the classic protein-packed poultry to new heights by incorporating additional nutritious ingredients into the meat itself. This version maximizes protein content by using a combination of lean cottage cheese, spinach, and Greek yogurt as the filling, creating a satisfying meal that's perfect for fitness enthusiasts and health-conscious diners.

This recipe transforms ordinary chicken breast into an impressive main course while maintaining its healthy profile. The protein-rich filling helps keep the chicken moist during cooking, while adding complementary flavors and a creamy texture that makes every bite more enjoyable.

• 2 large chicken breasts
• 1 cup low-fat cottage cheese
• 1/2 cup Greek yogurt
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh herbs (basil or parsley)

Begin by butterflying each chicken breast horizontally, creating a pocket while keeping one side intact. Pound the chicken to even thickness, about 1/4 inch, being careful not to tear the meat. Season both sides with salt, pepper, and paprika.

In a bowl, combine cottage cheese, Greek yogurt, chopped spinach, minced garlic, parmesan cheese, and fresh herbs. Mix well until all ingredients are thoroughly incorporated. Divide the mixture evenly between the two chicken breasts, carefully stuffing each pocket and securing with toothpicks if necessary.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the pan and cook for 6-7 minutes on each side until golden brown. Transfer the skillet to a preheated 375°F (190°C) oven and bake for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C) and the filling is hot throughout.

For best results, allow the chicken to rest for at least 5 minutes before slicing to prevent the filling from spilling out. When working with frozen chicken breasts, ensure they're completely thawed and pat them dry before stuffing. The filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator until ready to use.

Coconut Curry Chicken Breast

Coconut Curry Chicken Breast combines the lean protein of chicken breast with the rich, aromatic flavors of Thai-inspired curry. The creamy coconut milk creates a luxurious sauce that perfectly complements the tender chicken, while the curry paste adds depth and a gentle heat that can be adjusted to taste.

This dish transforms ordinary chicken breast into an exotic meal that's surprisingly simple to prepare. The combination of coconut milk, curry paste, and fresh aromatics creates a sauce that's both comforting and complex, making it an excellent choice for both weeknight dinners and special occasions.

• 2 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 2-3 tablespoons Thai red curry paste
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh basil leaves
• Salt and pepper to taste
• Lime wedges for serving

Season the chicken breasts with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

In the same pan, reduce heat to medium and add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onions begin to soften. Add the curry paste and cook for another minute, stirring constantly to prevent burning. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Add the sliced bell peppers and bring the mixture to a gentle simmer.

Return the chicken to the pan, nestling it into the sauce. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). In the final few minutes of cooking, stir in the fresh basil leaves. Serve the chicken and sauce over rice, garnished with additional basil and lime wedges.

For the best results, use full-fat coconut milk as it creates a richer, more stable sauce. The curry paste can be adjusted according to your heat preference – start with less and add more to taste. If the sauce becomes too thick during cooking, thin it with a splash of chicken broth or water.

This dish can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors often improve overnight.

Baked Pesto Chicken With Mozzarella

Baked Pesto Chicken with Mozzarella transforms ordinary chicken breasts into a flavorful Italian-inspired dish that's both elegant and easy to prepare. The bright, herbaceous pesto combines with melted mozzarella to create a satisfying combination that keeps the chicken moist throughout the baking process.

This dish offers a perfect balance of flavors and textures, from the tender chicken breast to the creamy cheese and aromatic basil pesto. It's an excellent choice for both weeknight dinners and special occasions, requiring minimal prep time while delivering restaurant-quality results.

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 8 oz fresh mozzarella, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup fresh basil leaves for garnish

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until golden brown.

Spread 2 tablespoons of pesto over each chicken breast, ensuring even coverage. Top each piece with 2-3 slices of fresh mozzarella. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and slightly golden.

Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves and serve hot, allowing the melted cheese and pesto to create a delicious sauce.

For best results, use room temperature chicken breasts and high-quality pesto (homemade or store-bought). If the chicken breasts are very thick, butterfly them or pound them to an even thickness of about 1 inch to ensure even cooking.

This dish pairs wonderfully with roasted vegetables, pasta, or a light salad, and any leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Honey Mustard Glazed Chicken

Honey Mustard Glazed Chicken combines the sharp tanginess of mustard with the natural sweetness of honey, creating a perfectly balanced flavor profile that elevates ordinary chicken breast into an extraordinary meal.

The glaze caramelizes beautifully on the surface of the chicken, forming a delectable coating while keeping the meat underneath moist and tender.

This recipe builds upon the fundamentals of pan-seared chicken breast but introduces a flavorful honey mustard sauce that transforms into a glossy glaze during cooking.

The combination of Dijon and whole grain mustards provides depth and texture, while honey adds the perfect amount of sweetness to complement the chicken's natural flavors.

• 2 boneless, skinless chicken breasts
• 3 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme leaves (optional)

Begin by patting the chicken breasts dry with paper towels and seasoning both sides with salt, pepper, and garlic powder.

In a small bowl, whisk together Dijon mustard, whole grain mustard, and honey until well combined.

Set aside half of the honey mustard mixture for serving, and reserve the other half for glazing during cooking.

Heat olive oil in a large skillet over medium-high heat.

Once hot, place the seasoned chicken breasts in the pan and cook for 5-6 minutes on the first side until golden brown.

Flip the chicken and cook for an additional 4-5 minutes.

During the last 2 minutes of cooking, brush the reserved honey mustard glaze over the chicken, allowing it to caramelize slightly.

Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).

Remove from heat and let rest for 5 minutes before slicing.

Serve with the remaining honey mustard sauce drizzled over the top, and garnish with fresh thyme if desired.

For optimal results, ensure your chicken breasts are of even thickness by butterflying or pounding them before cooking.

The honey mustard glaze can burn quickly due to its sugar content, so watch the heat carefully during the final stages of cooking.

If making ahead, store the glaze separately from the cooked chicken and reheat both components gently before serving.

Quinoa-Crusted Ranch Chicken

Quinoa-crusted chicken offers a creative and nutritious twist on traditional breaded chicken, incorporating the protein-rich ancient grain quinoa as a gluten-free coating option.

The addition of ranch seasoning brings familiar, crowd-pleasing flavors while keeping the dish interesting and flavorful. This recipe transforms ordinary chicken breasts into a crunchy, satisfying meal that pairs well with various sides.

The quinoa coating creates a delightfully crispy exterior while helping to seal in moisture, ensuring the chicken stays tender and juicy throughout the cooking process.

• 2 boneless, skinless chicken breasts
• 1 cup cooked quinoa, cooled
• 2 tablespoons ranch seasoning mix
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Begin by preparing the breading station. In one shallow dish, combine the flour with half of the ranch seasoning. In a second dish, place the beaten eggs. In a third dish, mix the cooled quinoa with the remaining ranch seasoning.

Pat the chicken breasts dry and season them with salt, pepper, and garlic powder. Dredge each chicken breast first in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, allowing excess to drip off.

Finally, press firmly into the quinoa mixture, ensuring an even coating on all sides. Place the coated chicken on a plate and let rest for 5 minutes to help the coating adhere better.

Heat olive oil in a large skillet over medium heat. Once hot, carefully place the coated chicken breasts in the pan and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).

If the quinoa begins to brown too quickly, reduce heat to medium-low. Let the chicken rest for 5 minutes before slicing.

For best results, cook the quinoa ahead of time and allow it to cool completely before using as coating. The texture of the quinoa should be dry and separated to achieve the crispiest crust possible.

Store leftover cooked chicken in an airtight container for up to 3 days, though note that the quinoa coating may soften when reheated in the microwave – using an air fryer or oven for reheating will help maintain crispiness.