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Quinoa-Crusted Chicken Strips with Chipotle Pepper Drizzle

Crunchy quinoa coats tender chicken with a hint of cumin and bakes to a crisp that is as good as deep-fried (with a fraction of the oil!). Low Sugar, Organic, Soy Free.

  • 1 cup Organic Quinoa Grain
  • 2 cups Water
  • 1 Olive Oil Spray
  • 1-1/2 lbs Chicken Breasts boneless, skinless, 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 All Purpose Flour or Gluten Free All Purpose Flour
  • 1/2 cup Roasted Red Pepper drained and chopped
  • 1 can Chipotle Chile in Adobo Sauce small-sized, canned in adobo
  • 1/2 cup Sour Cream
  • 1/2 cup Cilantro fresh plus extra for garnish


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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 of dipping. Sprinkle with reserved cilantro.

Serves 8.
Quinoa-Crusted Chicken Strips with Chipotle Pepper Drizzle

Servings: 8



Products Used in this Recipe

Heart Health Month
Organic Quinoa Grain

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Baking Aids
Sea Salt

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Flours & Meals
Unbleached White All Purpose Flour

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1 Review

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Ben Griswold September 27, 2013
Our recipe specialist has made this here at The BRM headquarters. It was so excellent that despite being what i consider "to much work" I made it for an upcoming road trip my wife and I were taking. It made an excellent finger food that was very healthy and very tasty.

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