Quinoa Crusted Chicken

For a wholesome alternative to crispy breaded chicken, don't miss this Quinoa Crusted Chicken. Cooked quinoa transforms into a crispy, golden coating for a meal that is as nutritious as it is delicious. A crunchy exterior gives way to tender, succulent chicken, all with a hint of nuttiness from the quinoa. It's like rediscovering your favorite comfort food but with a nutritious spin.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 283kcal

Author Wendy Polisi

Ingredients

1 ½ pounds boneless skinless chicken tenders
1 cup buttermilk
¼ cup hot pepper sauce
2 cups cooked quinoa
½ teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons coconut oil or avocado oil

US Customary - Metric

Instructions

In a large plastic bag, combine chicken, buttermilk and hot pepper sauce. Marinate 8 hours.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Arrange quinoa in a thin layer and bake for 25 minutes. Transfer to a food processor and pulse 3 to 4 times. Transfer to a bowl and stir in paprika, onion powder, cayenne pepper, salt and pepper.
Remove chicken from marinate and coat with quinoa mixture.
Heat coconut oil in a large skillet to medium heat and cook chicken until browned on each side, about two minutes per side. Transfer to a rimmed baking dish, being careful not to crowd. Bake for 10 minutes or until done.

Notes

This recipe is so good, you won't even miss fried chicken.

Nutrition