Crunchy Quinoa Chicken Fingers (Gluten-Free & Dairy-Free)

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2 large boneless skinless chicken breast, sliced into strips
1 1/2 cups cooked quinoa, chilled
1/2 cup almond flour
1/4 cup egg whites
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp ground black pepper

1. Cook 1/2 cup sprouted quinoa in 1 cup water. Put in pot, bring to a boil, then allow to simmer for 20 minutes. Once finished allow to cool and store in refrigerator until ready to prepare.
2. Combine cooked quinoa and rest of ingredients in a bowl and mix.
3. Preheat oven/toaster oven to 375F.
4. Chop chicken breast into chicken strips and coat each one completely in the quinoa mixture.
5. Put on a baking sheet lined with tin foil.
6. Bake for ~35-40 mins until browning and chicken is cooked thoroughly throughout (no pink).

Honey Mustard Dip:

Mix in a bowl:
2 tbsp Dijon mustard
2 tbsp greek yogurt (plain 0%)
1 1/2 tbsp honey

Note: if you have a nut allergy … Swap the almond flour for an oat flour to keep it gluten-free and make it also nut-free!

Published by Brooke Bliss, BScFN, RYT-500

My name is Brooke Bliss. I am a yogi, traveller, and food enthusiast. I am a graduate of Western University's B.Sc. Honors Nutrition & Dietetics program and a 500-hour certified yoga teacher. I love to share my healthy, whole-food recipes, nutrition facts, yoga and lifestyle tips. Thank you for stopping by my page. Namaste :)

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