Crispy Quinoa Sprinkle Chicken Tenders
Prep Time
Prep time: 10 minutes
Bake Time: about 10 minutes
Notes
Health benefits & tasting notes: Eggs are full of vitamin B, “the energy vitamin,” Chicken is a lean, iron rich source of protein. Our Maple & Olive Oil Quinoa Sprinkle with Flax adds a boost of antioxidants, fiber and a satiating crunch. With this recipe you can have a kid-friendly, parent approved dinner on the table in less than 20 minutes.
Yields
4-6 Servings
Ingredients
1 1/2 lb. chicken tenders, or boneless skinless chicken breasts, cut into thin strips.
Sea salt and freshly-ground black pepper
2 large eggs (pasture raised if possible)
1/2 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax
High heat cooking oil spray such as avocado oil or grape seed oil cooking spray
1/4 cup Dijon mustard
1 Tbsp pure maple syrup
1/8 cup fresh parsley, chopped
Directions:
Preheat the oven to 400 degrees.
Pat chicken dry with paper towels and season on both sides with a pinch each of salt and pepper.
Add the eggs to a medium bowl and to whisk to combine. Place the Quinoa Sprinkle in a separate bowl.
Dip the chicken into the egg, dripping off any excess, then dredge in the Quinoa Sprinkle.
Place tenders on baking sheet.
Bake tenders at 400 degrees for 5 mins, flip and another 5 mins or until thermometer check hits 165 degrees.
Meanwhile, whisk together the dijon and maple syrup until well- combined and smooth. Add S&P and chopped fresh parsley if you have it on hand. Serve chicken tenders alongside maple mustard dipping sauce, or any other dipping sauce of your choice.
Credit:
Chia Leah
