Quinoa Encrusted Chicken Tenders
This family-friendly chicken recipe uses a quinoa breading!
Prep Time: 1 hour
Yield: 12 servings
- 3⁄4 c thrive quinoa
- 2 t thrive chicken bouillon
- 2 c water
- 3⁄4 t thrive iodized salt
- 3⁄4 t paprika
- 1 1⁄4 t granulated garlic
- 1 1⁄4 t onion powder
- 1⁄2 t cumin
- 1⁄4 t thrive chef’s choice seasoning blend
- 1⁄2 t thrive peppercorn seasoning blend
- 1 c panko bread crumbs
- 12 chicken tenders
- 1⁄2 c thrive scrambled egg mix + 3/4 c. water
- 1 T thrive instant milk + 1/3 c. water
Rinse quinoa in a chinois or fine strainer until water runs clear. Bring water and bouillon to a boil. Stir in quinoa and reduce to a simmer; cover and cook for 25–30 minutes. Remove from heat and strain well. Add all other dry ingredients and mix well.
Spread breading on a sheet pan and bake at 325⁰F degree oven until completely dry (about 35 minutes), stirring every 5 minutes with a spatula. Remove from oven and allow to cool. Pulse breading a few times in a food processor to break down quinoa to a medium grind.
Mix eggs and milk together. Lightly coat each chicken breast with the egg wash and then dip into breading and press breading onto chicken. Place chicken on greased baking sheet and bake for 10–15 minutes at 400⁰F or until thermometer reads 165 on the internal temperature is 165⁰.
Featured in the September 2013 Thrive It Up broadcast.