Quinoa Crusted Chicken Fingers
Quinoa Crusted Chicken Fingers is a main course that serves 6. One portion of this dish contains around 43g of protein, 13g of fat, and a total of 467 calories. For $2.62 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Skinny Chef has 14137 fans. It is a good option if you're following a dairy free diet. If you have black pepper, salt, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. If you like this recipe, you might also like recipes such as Sesame-Crusted Chicken Fingers, Peanut Crusted Chicken Fingers, and Almond-Crusted Chicken Fingers.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
2 pound chicken tenders or skinless boneless breasts, sliced into 3-inch long tenders
2 egg whites
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/4 teaspoon paprika
2 cups cooked red or white quinoa
1/4 teaspoon of salt
1/2 cup whole wheat or seasoned breadcrumbs
Equipment:
aluminum foil
wax paper
bowl
frying pan
Cooking instruction summary:
Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Place onto a plate. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent. Transfer fingers to a plate and serve immediately.
Step by step:
1. Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed
2. Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.
3. Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture.
4. Place onto a plate. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent.
5. Transfer fingers to a plate and serve immediately.
Nutrition Information:
covered percent of daily need
