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Recipe courtesy of Catherine McCord

Crunchy Quinoa-Crusted Chicken Tenders

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

1 1/2 cups cooked quinoa

1/2 cup breadcrumbs 

1 teaspoon kosher salt 

1/2 teaspoon garlic powder 

1/4 teaspoon paprika 

2 large eggs 

2 pounds chicken tenders or chicken breasts cut into strips 

Olive oil, for cooking 

Lemon Yogurt Dipping Sauce, recipe follows

Roasted Cauliflower, recipe follows

Lemon Yogurt Dipping Sauce:

1 cup plain Greek yogurt

Juice of 1 lemon 

1 tablespoon chopped fresh parsley

1 tablespoon Dijon mustard 

1/4 teaspoon garlic powder 

1/4 teaspoon kosher salt 

Roasted Cauliflower:

4 cups cauliflower cut into florets (yellow, purple, white and green)

2 tablespoon olive oil 

Kosher salt

Directions

  1. Pour the quinoa onto a towel and blot to remove any excess moisture.
  2. Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
  3. Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.

Lemon Yogurt Dipping Sauce:

  1. Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.

Roasted Cauliflower:

  1. Preheat the oven to 425 degrees F.
  2. Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.