Spicy Quinoa Crusted Chicken Recipes

SPICY QUINOA-CRUSTED CHICKEN FINGERS

Steps:

• In a small saucepan, bring the water and quinoa to a boil over high heat. Reduce heat to low, cover, and let simmer for 20 minutes. Fluff with a fork, and transfer to a bowl to refrigerate until chilled. Once cooled, add the chili powder, cayenne pepper, cumin, 1/2 teaspoon salt, and pepper. Set aside.
• Preheat the oven to 400 degrees F, and line a baking sheet that has sides with parchment paper.
• In a resealable bag, combine the rice flour, cornstarch, and 1 teaspoon salt. Seal the bag and shake it until evenly mixed. Open the bag and roll down the sides so that you can easily access the flour mixture. Set aside.
• In a bowl, whisk together the eggs and lime juice.
• Line up the strips of chicken, flour/cornstarch mixture, egg mixture, and quinoa mixture, beside your prepared baking pan.
• Working one at a time, coat the chicken strips in the flour mixture, then dip into the egg mixture. Using other hand (keeping one hand for dry ingredients and the other for wet), coat the chicken with the egg mixture, and then coat with the quinoa mixture.
• Place on prepared baking sheet. Repeat until all of the chicken strips have been coated.
• Bake in preheated oven for 20-25 minutes, or until the chicken is done. Serve hot with the Creamy Avocado Dipping Sauce.
• While the Spicy Quinoa-Crusted Chicken Fingers are baking, place all of the ingredients for the dipping sauce into a food processor.
• Process until the mixture is smooth, scraping down the sides if necessary.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

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

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

• 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.

QUINOA CRUSTED CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees.
• Spray baking pan with non-stick cooking spray.
• In a bowl, whisk the egg until fully combined.
• In a separate bowl, mix the cooked quinoa, bread crumbs, Parmesan cheese, garlic powder, salt, and pepper.
• In a third bowl, place the half cup of flour.
• Dip the chicken breast into the egg mixture, then the quinoa and Parmesan mixture, then the flour last.
• Place on greased baking sheet and bake for 20-25 minutes or until fully cooked.

SPICY QUINOA CRUSTED CHICKEN

Steps:

• Rinse quinoa with cold water. Place chicken broth and quinoa in a medium-sized saucepan — bring to a boil. Once it has reached a full boil, cover with a lid and turn the heat down to simmer for 15 minutes, or until all of the water is absorbed. Remove from heat, keep lid on and let sit for 5 minutes. Stir in chili powder, cumin, pepper, salt, cayenne pepper and paprika. Preheat oven to 300 degrees. Spread quinoa in a thin layer on a parchment lined baking sheet. Bake for 25-30 minutes, or until quinoa is lightly toasted. Transfer toasted quinoa to a bowl (make sure to break up any large pieces that may have clumped together when toasting) and place in the refrigerator. Bump oven up to 400 degrees. When quinoa is cool, place in another shallow bowl. In a shallow bowl, beat egg whites and lime juice. Working one at a time, coat each chicken breast first in the egg wash, then with your fingers or the back of a spoon, pat quinoa onto the chicken until it is completely coated. Place breast on an aluminum foil lined baking sheet lightly sprayed with cooking spray. Sprinkle the top of each chicken breast with 1 tsp of reduced-fat Parmesan cheese. Spritz the tops of the chicken breasts with cooking spray and bake for 25 minutes and serve hot. Drizzle optional dressing over chicken breast.