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Quinoa-Breaded Chicken Tenders

Recipe Source by the Perdue Farms Culinary Team

Quinoa-Breaded Chicken Tenders

Recipe Source by the Perdue Farms Culinary Team

This unique take on chicken tenders gives you all the crunch of traditional breading thanks to a gluten-free quinoa-Parmesan crust. Pair these baked tenders with your favorite dipping sauce and a side salad for a healthy, satisfying meal.

Recipe Quick Facts

Prep
10
Minutes .
Cook
20
Minutes .
Makes
6
Servings .
The link to Quinoa-Breaded Chicken Tenders has been copied

Ingredients

Ingredients

  • 1 pound Perdue Boneless Skinless Chicken Tenderloins
  • 1/2 teaspoon powdered garlic
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 large eggs

Made with Our

Step 1

Recipe step image

Step 1

In a shallow plate, combine the cooked quinoa, Parmesan cheese, oregano, garlic, salt and black pepper. In another shallow plate, lightly beat two eggs.

Step 2

Recipe step image

Step 2

Dip each chicken strip into the egg and then into the quinoa mixture, pressing to evenly coat each tender.

Step 3

Recipe step image

Step 3

Preheat oven to broil. Line a baking sheet with foil and lightly coat with cooking spray. Arrange the strips on the sheet and lightly spray again. Broil the chicken strips until golden brown and crispy, about 10 to 15 minutes, turning once halfway through cooking. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 F.

Step 4

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Step 4

Serve over salad greens or on their own with sweet Thai chili dipping sauce or salsa verde.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS