Kid food, all Nourished up–Gluten free, high in fiber and protein and the chia adds a nice Omega punch. The kids love it and it makes an easy grab and go dinner on nights when you are pressed for time. But when you do have the time, do yourself a favour and double this easy recipe and freeze. You will thank me later. It’s also a great habit to get into making a large pot of quinoa to be used all week.
- 4 organic skinless boneless chicken breasts, sliced into 3-inch long tenders
- Salt and Pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 cups cooked red or white quinoa
- 1/2 cup gluten free bread crumbs like Mary's or Brown Rice Crumbs
- 1/4 cup ground chia
- 2 eggs
- 2 tablespoons olive oil
Preheat oven to 350F.
Spread out the quinoa on a piece of wax paper or aluminum foil. Mix chia and gluten free crumbs together and the over the quinoa. Squeeze together until the moisture of the quinoa is absorbed. Place the eggs in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper and paprika.
Dip the chicken in the egg and then into the quinoa mixture, turn over and coat. Place onto a baking cheat. Brush with olive oil and bake at 350 until translucent thru and crispy, about 20 minutes.
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