We tested this recipe recently to see if it was a good fit for a magazine article and the chicken strips disappeared so quickly that we thought you would enjoy it too! We love the creative use of quinoa as a chicken crust—what a fantastic way to add whole grains to your meal. I bet this would work well as a crust for all sorts of things- fish, tofu, etc. It’s also an easy recipe to make gluten free- simply use your favorite gluten free flour blend in place of the white flour. Serve this over a bed of lettuce for a healthy and delicious meal.
Quinoa-Crusted Chicken Strips with Chipotle Pepper Drizzle
- 1 cup Organic Quinoa Grain
- 2 cups Water
- Olive Oil Spray
- 1-1/2 lbs boneless, skinless Chicken Breasts, cut into 3/4-inch strips
- 2 Tbsp Orange Juice
- 1-1/2 tsp Sea Salt
- 1 tsp ground Cumin
- 1/2 tsp ground Paprika
- 1 Egg
- 1/4 cup Unbleached White Flour or Gluten Free All Purpose Flour
- 1/2 cup Roasted Red Pepper, drained and chopped
- 1 small Chipotle Chile, canned in adobo
- 1/2 cup Sour Cream
- 1/2 cup fresh Cilantro, plus extra for garnish
On a sheet tray, spread two layers of paper towels.
In a quart saucepan, bring water to a boil. Add quinoa, reduce heat and simmer for 10 minutes. Drain water and spread quinoa on paper towels to dry, about 30 minutes.
Scrape quinoa off paper towels and into a deep plate or pie pan.
Slice chicken into long, 3/4-inch thick strips and toss in a bowl with orange juice, 1/2 tsp salt, cumin and paprika.
Preheat oven to 425°F.
In a deep plate or pie pan, whisk the egg. In another deep plate or pie pan, mix the flour and 1/2 tsp salt. Coat the chicken strips with the flour, then egg, then roll in the quinoa.
Place a heavy sheet tray or baking pan in the hot oven for five minutes, take out and spray heavily with oil. Quickly place the chicken strips on the hot pan (making sure they do not touch). Spray with oil and bake 20 – 25 minutes.
Meanwhile, in a blender or food processor, puree the roasted pepper, chipotle and cilantro. Add the sour cream and remaining 1/2 tsp salt and puree until smooth. Transfer to a bowl or eight small dipping bowls.
Serve the chicken on a bed of spinach, if desired, with sauce drizzled over or in bowls for dipping. Sprinkle with reserved cilantro.