The Skinny Chef

Ingredients

2 pound chicken tenders or skinless boneless breasts, sliced into 3-inch long tenders
1/2 teaspoon of salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 cups cooked red or white quinoa
1/2 cup whole wheat or seasoned breadcrumbs
2 egg whites
2 tablespoons olive oil

Directions

Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.
Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Place onto a plate. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent. Transfer fingers to a plate and serve immediately.

Ref: Skinny Chef 

First BFF dinner of the year and I so failed at this recipe. LOL The idea was good. I totally dig quinoa, but I could not get that stuff to stick to the chicken if my life depended on it. So mine didn’t turn out nearly as pretty as the Skinny Chef’s picture did so I’ll show you hers. I made my quinoa in a rice cooker. I find if I don’t, I always undercook it. :/ It might be just me being special. Anyways, the taste was yummy it just was more in crumbles next to the chicken. haha