Quinoa Baked Chicken Fingers
Kid food, all Nourished up. This gluten-free, high fiber, high protein meal is one of those definite kid pleasers. It makes an easy grab and go dinner on nights when you are pressed for time. But when you do have the space, do yourself a favour and double recipe and freeze. These are great basics to have on hand. Serve with cut up veggies and you are supermom, but you already knew that.
- 4 Organic chicken breasts (skinless and boneless, sliced in three inch long tenders)
- Salt and pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 cups cooked quinoa, cooled
- 1/2 cups bread crumbs (gluten free, like Mary’s or brown rice crumbs)
- 1/4 cups ground chia
- 2 eggs
- 2 tbsp 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 sheet.
Brush with olive oil and bake at 350 until translucent thru and crispy, about 20 minutes.