Quinoa Crusted Chicken

Oh my yummy! We made this the other night with some leftover quinoa I had in the fridge. Sooooo good! 

How did I make it? Well, I started out by roasting the quinoa to dry it out a little. 

Then, I combined the quinoa (it was 1 cup cooked), some Panko breadcrumbs, Parmesan grated cheese, and Italian seasoning. 

Then I set up my trays to dip my chicken in: whole wheat flour, 2 eggs beaten, and the quinoa breadcrumb mixture. 

Then I went to work with my chicken tenders, after washing them and patting them semi-dry. Flour, then egg, then the breadcrumbs. Then all went onto my stoneware. Meanwhile, the oven had been preheating to 375F. 

I cooked them for about 15 min, or until the chicken centers were no longer pink. Served 2 chicken tenders with a small side alas and 1/2 sweet potato that was sprinkled with cinnamon. Mmmmm, delish!

(21 Day Fixers, this plate is equal to 2 red, 1 green, 1-1/2 yellow- that sweet potato was pretty big!)

Quinoa Crusted Chicken

7-8 chicken tenders

1 cup cooked quinoa

1/2 cup whole wheat flour (add more if needed)

1/2 cup Panko breadcrumbs

1/4 cup Parmesan cheese, grated

1-2 tbsp italian seasoning

2 eggs, beaten

Preheat oven to 425F. Spread out quinoa onto a parchment paper lined baking sheet. Bake for 8 min. After roasting, change oven temp to 375F. Meanwhile, get 3 trays/plates ready. Add flour to one, eggs to another. The last you will combine the roasted quinoa, panko, Parmesan, and seasoning. Pat chicken dry and cover in flour, then eggs, then breadcrumbs. Add to stoneware. Continue until all chicken are coated. Bake for 15 min, or until center is no longer pink.

(Note: 1 chicken tender equals 1 red for the 21 Day Fix plan! In my opinion, there aren't enough other ingredients in the coating to count any other colors!)

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-Ashley