Quinoa-Crusted Chicken Fingers
Prep Time
Cooking Mode
1 cup cooked Compliments Organic Quinoa
¼ cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley, divided
½ mL garlic seasoning blend
¼ tsp each salt and pepper
1 lb 12 chicken tenders
2 tbsp cornstarch
¼ cup Compliments Balance 100% Pure Liquid Egg Whites, lightly beaten
4 tsp olive oil
½ cup plain fat-free Greek yogourt
½ tsp garlic powder
1 cup cooked Compliments Organic Quinoa
¼ cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley, divided
½ mL garlic seasoning blend
¼ tsp each salt and pepper
1 lb 12 chicken tenders
2 tbsp cornstarch
¼ cup Compliments Balance 100% Pure Liquid Egg Whites, lightly beaten
4 tsp olive oil
½ cup plain fat-free Greek yogourt
½ tsp garlic powder
Directions
1Preheat oven to 450˚F (230˚C). Line baking sheet with parchment paper. Set aside.
2Mix quinoa, Parmesan cheese, 1 tbsp (15 mL) parsley, garlic seasoning blend, salt and pepper. Set aside.
3Coat chicken tenders with cornstarch. Dip in egg whites, then in quinoa mixture. Arrange in single layer on prepared baking sheet. Drizzle with olive oil. Bake 12 to 15 min, until chicken is cooked through.
4Meanwhile, make dipping sauce by mixing yogourt, garlic powder and remaining parsley. Serve with chicken fingers.
Tips
1
No deep frying needed! Chicken tenders get a crunchy low-fat crust made with Compliments Organic Quinoa and Compliments Balance 100% Pure Liquid Egg Whites. Swap a fat-free yogourt-for-mayo sauce on the side and you've got a skinny dip!
Disclaimer
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Personal Note
Personal Note
