Gluten-Free Quinoa Crusted Chicken Tenders

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PERDUE^® Fresh Boneless Skinless Chicken Breast Tenderloins

In The Fresh Meat Case

Gluten-Free Quinoa Crusted Chicken Tenders

In The Fresh Meat Case

Made With:

PERDUE^® Fresh Boneless Skinless Chicken Breast Tenderloins

PREP TIME: 10min COOK TIME: 20min
Serves 6

PREP TIME: 10min COOK TIME: 20min

Serves 6

190
Calories
29g
Protein
410mg
Sodium
1.5g
Sat. Fat
0g
Sugar

Serving Per Recipe: 6
Amount Per Serving
Calories 190
% Daily Value*
Total Fat 4g	6%
	Saturated Fat 1.5g	8%
Cholesterol 65mg	%
Sodium 410mg	17%

Total Carbs 7g	2%
	Dietary Fiber 1g	%
	Sugars 0g
Protein 29g
Vitamin A 0%
Vitamin C 2%
Calcium 10%
Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 lb. PERDUE^® Fresh Boneless Skinless Chicken Breast Tenderloins

1 cup cooked quinoa

1/2 cup grated Parmesan cheese

1/2 tsp. dried oregano

1/2 tsp. powdered garlic

1/2 tsp. salt

1/4 tsp. black pepper

2 large eggs

Step 1

Assemble

In a shallow plate, combine the cooked quinoa, Parmesan cheese, oregano, garlic, salt and black pepper. In another shallow plate, lightly beat two eggs.

Step 2

Dip

Dip each chicken strip into the egg and then into the quinoa mixture, pressing to evenly coat each tender.

Step 3

Broil

Preheat your oven to broil. Line a baking sheet with foil and lightly coat with cooking spray. Arrange the strips on the sheet and lightly spray again. Broil the chicken strips until golden brown and crispy, about 10 to 15 minutes, turning once halfway through cooking. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.