These crisp, golden chicken strips will have the whole family begging for more no matter what their dietary needs are. Serve with your favourite gluten-free dipping sauce for a quick, nutritious, family-friendly meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2014
- 1/2 cup quinoa
- 1/3 cup grated parmesan cheese
- 1 teaspoon dried thyme
- 1/4 teaspoon each salt and pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup brown rice flour
- 1 egg beaten
- 450 g boneless skinless chicken breasts cut in 16 thin strips
- 2 tablespoons olive oil
MethodIn food processor, pulse together quinoa, Parmesan cheese, thyme, salt and pepper until well combined and a bit powdery, but with most of the quinoa still intact. Transfer to shallow dish. Stir in parsley.
Place brown rice flour in separate shallow dish; place egg in third shallow dish. Dip chicken strips into flour, shaking off excess; dip into egg, letting excess drip back into dish. Dip in quinoa mixture, turning to coat all over. Set aside on platter or baking sheet.
In large nonstick skillet, heat half of the oil over medium-high heat; cook chicken strips, in batches and adding remaining oil as necessary, turning once, until coating is crisp and golden and chicken is no longer pink inside, about 6 minutes.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 351 mg
- Protein 34 g
- Calories 328.0
- Total fat 14 g
- Cholesterol 118 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 16.0
- Folate 19.0
- Calcium 11.0
- Vitamin A 6.0
- Vitamin C 5.0