Crispy Quinoa Chicken
A salad that is topped with all my favorite things (and also things traditionally served at Super Bowl parties). We're talking carrots, guacamole and crispy chicken strips.
Servings: 3 Servings
Calories: 582kcal
Ingredients
- 1 lb chicken tenders patted dry with paper towels
- 1/4 cup brown rice flour or flour of choice
- 2 eggs lightly beaten
- 1 cup unsweetened shredded coconut
- 1 cup cooked quinoa I used rainbow
- 1/2 teaspoon smoked paprika or chili powder
- Salt & pepper to taste
- Olive oil for cooking
Instructions
- Heat oil in a large skillet over medium-hight heat.
- Add chicken tenders to rice flour and toss to coat.
- One at a time, dip tenders in egg wash, then into coconut-quinoa coating, and place on a plate. Repeat until no tenders remain.
- Cook tenders in skillet until browned on one side, 3 - 4 minutes. Flip and cook for another 3 - 4 minutes.
- If just dipping in ketchup, serve immediately. If chopping and putting on salad, let chicken cool completely. Dice into bite sized pieces and add to salad.
Notes
Our salad was:
Mixed Greens
Shredded Carrots
Chopped Cherry Tomatoes
Thinly Sliced Green Onions
Guacamole
Crispy Quinoa Chicken Pieces
Balsamic Vinaigrette
Mixed Greens
Shredded Carrots
Chopped Cherry Tomatoes
Thinly Sliced Green Onions
Guacamole
Crispy Quinoa Chicken Pieces
Balsamic Vinaigrette
Nutrition
Serving: 2g | Calories: 582kcal | Carbohydrates: 30g | Protein: 41g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 205mg | Sodium: 331mg | Potassium: 912mg | Fiber: 7g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 2.3mg | Calcium: 43mg | Iron: 3.3mg