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Smokey Quinoa-Crusted Chicken Strips
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ELLICSR Kitchen
Smokey Quinoa-Crusted Chicken Strips
Page Content
Skill Level
Easy
Preparation Time
20 minutes
Total Time
40 minutes
Servings
8
Cost Per Serving
42.75
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Ingredients
Recipe Ingredients
Quinoa-Crusted Chicken
8 pieces (1 kg)
Boneless, Skinless Chicken Breasts, cut into strips (or use firm tofu cut into strips)
1/2 cup
Buttermilk
2 tbsp
Nutritional Yeast
1 cup
Quinoa, cooked
2 tsp
Smoked Paprika
1/4 tsp
Sea Salt
1/4 tsp
Ground Black Pepper
Sauce
1 tsp
Cornstarch
1 cup
Chicken Stock
1/4 cup
Apple Cider Cranberry Vinaigrette
To taste
Salt and Black Pepper
Directions
Cooking Directions
Preheat oven to 400 degrees F.
In a bowl combine buttermilk, nutritional yeast, salt and pepper.
Toss chicken pieces in the marinade to coat them. Marinate for 30 minutes (optional).
Remove chicken from marinade. Discard the marinade.
Combine the cooked quinoa and smoked paprika. Press chicken pieces into the mixture to coat.
Arrange chicken in pan lined with parchment paper.
Bake until golden and cooked through, until a thermometer inserted into chicken reaches a temperature of 165°F, about 25 minutes.
In a small bowl combine the corn starch with 2 tbsp. of the chicken stock.
In a saucepan bring the remaining chicken stock to a boil.
Combine cornstarch mixture with cranberry vinaigrette.
Whisk into the stock and bring just up to a boil to thicken. Serve with chicken.
Nutrition
Image Two
PDF link to nutrition facts table for Smokey Quinoa-Crusted Chicken Strips
Nutrition Facts
Quinoa contains several phytonutrients (healthy compounds found in plants) that have been shown to have anti-inflammatory properties. In preliminary studies, animals fed quinoa each day had a lower risk of obesity.
Nutritional yeast is rich in B vitamins, which are essential for turning food into energy. The yellow colour comes from the concentration of the B vitamin riboflavin.