2 pounds (1 kg) skinless chicken tenders or skinless boneless breasts thinly sliced into 1-inch thick strips
½ teaspoon of salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
2 egg whites
1 ½ cups (280g) cooked red or white quinoa
½ cup (25g) whole wheat breadcrumbs
2 tablespoons olive oil
Chef Jennifer Iserloh is founder and president of Skinny Chef Culinary Services [3], where healthy living means happy living.
Chicken fingers are always a huge hit with kids. Grown-ups will love these too because the quinoa coating provides extra nutrition and crunch.
Links
[1] https://wholegrainscouncil.org/grain/quinoa
[2] https://wholegrainscouncil.org/grain/wheat
[3] http://skinnychef.com/