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Quinoa Crusted Chicken Strips

Written By Chosen Foods Editorial Team
 Quinoa Crusted Chicken Strips

 

Our Royal White Quinoa makes a delicious gluten-free breading for chicken tenders with a boost of minerals and fiber to your meal.

Quinoa Crusted Chicken Strips
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Quinoa Crusted Chicken Strips

Simply cook up your quinoa as you normally would, season with familiar breading spices, and coat over chicken strips with a bit of egg binder.  When baked, the quinoa stays moist and just a bit crunchy on the outside of the chicken.  These work well with your favorite sauce poured over top or as a fun finger food for your kids.
Servings 8
Author Chosen Foods

Ingredients

  • 1 cup Chosen Foods Royal White Quinoa
  • 2 tsp dried parsley
  • 2 tsp onion powder
  • 1 tsp ground mustard
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 lb chicken tenders or chicken breast cut into strips
  • ¼ cup tapioca starch
  • 1 egg
  • 2 tbsp filtered water
  • Chosen Foods 100% Pure Avocado Oil

Instructions

  1. Add the 1 c. quinoa with 2 c. filtered water to a medium saucepan.  Bring to a simmer, cover, and cook for 15-20 minutes or until the water is fully absorbed and the quinoa is tender.  Remove from the heat and allow it to rest for 5 minutes with the lid on.  Remove the lid, fluff the quinoa with a fork, and add the dried parsley, onion powder, ground mustard, paprika, sea salt, and black pepper.  Pour the quinoa into a large wide bowl to cool.
  2. Heat the oven to 375Line a sheet pan with parchment or aluminum foil.
  3. While the quinoa is cooling, prep the chicken strips.   Pat the chicken tenders dry with paper towels.  If using chicken breasts, slice the meat into similarly shaped strips.  Place the chicken aside.
  4. Add the tapioca starch to a new large wide bowl.  Add the egg and 2 Tbsp. filtered water to a separate bowl and whisk well.
  5. Create an assembly line by arranging your chicken strips, tapioca starch, beaten egg, and cooked quinoa in a line.  One chicken strip at a time, coat well in the tapioca starch (shaking off the excess), dip next in the egg, then in the quinoa.  Press the quinoa liberally onto the chicken (this will seem a bit stickand move the chicken to the lined sheet pan.  Repeat with the remaining chicken strips.
  6. Drizzle the coated chicken strips with a bit of Pure Avocado Oil and move them to the oven.  Bake for 15-20 minutes, or until the chicken is fully cooked.  Let the chicken rest for 3-5 minutes before serving.
  7. For dipping, try our No Cook Sun-Dried Tomato Sauce

Published By Chosen Foods, originally published

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