Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Crunchy Quinoa-Crusted Chicken Tenders
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 295
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 23 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 295
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 23 mg
- Sodium
- 301 mg
Ingredients
Directions
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18m
Easy
CLASS
- Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
- In another shallow bowl, beat the eggs.
- Dip the chicken into the egg and then into the quinoa mixture, pressing evenly to coat.
- Heat a large skillet over medium-high heat. Add a thin coat of oil and working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.
