April 8th, 2012
Recipe and Styling by Paula Bowman
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.
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: 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