Recipe courtesy of Catherine McCord
Crunchy Quinoa-Crusted Chicken Tenders
- Level: Easy
- Total: 1 hr 40 min
- Active: 1 hr
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 40 min
- Active: 1 hr
- Yield: 4 servings
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
- Pour the quinoa onto a towel and blot to remove any excess moisture.
- 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.
- 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:
- Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
Roasted Cauliflower:
- Preheat the oven to 425 degrees F.
- Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.
My Private Notes
Show:
The Kitchen
Episode:
A Kid-Friendly Feast
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