Filed Under: 20msc-fridaySelection, Chicken, main-dish, north-american, pan-fry, Under 20 Mins

Crispy Quinoa, Lime and Chipotle-Crusted Chicken Fingers

Think outside the usual quinoa salad box and this fabulous ancient grain can offer endless recipe possibilities. Keep cooked quinoa available in the fridge for extra quick meal prep. Crunchy carrots sticks make a delightful accompaniment.

April 8th, 2012

Recipe and Styling by Paula Bowman

Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
  • 1/4 Cups all-purpose flour
  • 2 egg whites
  • 2 teaspoons finely chopped chipotle pepper
  • 2 teaspoons adobo sauce from chipotles
  • 2 Cups cooked red or white quinoa
  • 1/2 Cups panko breadcrumbs or other dry breadcrumb
  • 2 limes, finely zested with 1 lime cut into wedges after zesting
  • 1 1/4 pounds boneless, skinless chicken breasts, cut diagonally into 1/2-inch pieces
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoons freshly ground black pepper
  • 1Cups olive oil, plus more, if necessary
Directions
  1. Place flour in a shallow bowl and set aside. In another shallow bowl, combine egg whites, chipotle and adobo sauce and mix well. Arrange quinoa in an even layer on a parchment lined rimmed sheet pan. Sprinkle panko and lime zest over the quinoa and stir gently. Generously sprinkle chicken with salt and pepper and dredge in flour. Transfer to the egg mixture and coat on all sides then roll in quinoa mixture. Transfer to a plate and continue with remaining chicken pieces.

  2. Working in batches, heat 3 tablespoons oil in a large non-stick skillet over medium-high heat. When oil is hot, add chicken and cook turning once, until cooked through and golden brown, about 3 to 4 minutes per side. Transfer chicken fingers to a paper towel-lined plate and keep warm. Continue cooking with remaining chicken, adding more oil as necessary. Serve with lime wedges on the side for squeezing over chicken.

Nutrients Per Serving

Nutrients per serving: 482 calories, 24 g fat, 36 g protein, 3 g fibre, 28 g carbohydrates, 822 mg sodium. Good source of vitamin B1 (thiamine), vitamin B2 (riboflavin), folate, iron and zinc. Excellent source of vitamin E, vitamin B3 (niacin), vitamin B6

Crispy Quinoa, Lime and Chipotle-Crusted Chicken Fingers
Photography by Carlo Mendoza

One response to “Crispy Quinoa, Lime and Chipotle-Crusted Chicken Fingers”

  1. Laura says:

    For a gluten free option I am going to use quinoa flour, and gluten-free bread crumbs.

Leave a Reply

Your email address will not be published.

Close