Quinoa Crusted Chicken Fingers

Nov 21, 2021

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa Crusted Chicken Fingers

Want a family friendly gluten free, kid approved, healthy dinner? Then try my quinoa crusted chicken fingers! Quinoa is high in fiber protein and antioxidants as well as a good source of magnesium, manganese, and phosphorus: minerals needed for strong bones. Not to mention, the crispy texture is great! I served them with broccoli and brown rice for our family dinner.


  •  lb chicken breast tenders, or breast sliced into 1-inch thick pieces
  •  Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • (Place above all together in a bowl and mix well. Allow chicken to marinate, or at least sit while oven is preheated and coating is prepped.)
  • 1 large egg scrambled, set aside in small bowl
  • 3/4 cup quinoa flakes
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp Italian seasoning
  • Red chili flakes to taste (if desired!)
  • (Place above 4 ingredients in a separate bowl.)


  1. Preheat oven to 375 degrees.
  2. Dip each chicken piece in the egg then in the quinoa mixture.
  3. Place on parchment-paper-lined baking pan.
  4. Cook in oven for about 8 minutes then flip each piece over.
  5. Cook for an additional 6-8 minutes (depending on your oven and chicken thickness). Feel free to cut into a piece and make sure chicken is completely white and not pink.
  6. Serve with your favorite dipping sauce.
  • Author: Robin Barrie