Straccetti di pollo croccanti in crosta di quinoa con salsa cremosa al miele e senape

Ingredienti

• 1.25 lb chicken breast tenders
• pinch of sea salt & pepper
• AP flour but it will not be gluten-free
• .333 cup gluten free oat flour
• AP flour but it will not be gluten-free
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 eggs, whipped
• 1.5 cups quinoa crisps
• spray oil
• 4 oz 2% greek yogurt
• 3 tablespoons yellow mustard
• dijon
• 1 teaspoon garlic powder
• 2 tablespoons honey
• 3 tablespoons water

Preparazione

1. 1

   Pat chicken tenders dry with a paper towel. Lightly spray the tenders with oil and add the sea salt & pepper. Massage to coat the chicken. In a separate bowl, mix the oat flour with the spices. In another bowl, add the eggs and whip. Lastly, add the quinoa crisps to another bowl.

2. 2

   Line a baking tray with parchment paper. Note: if you have a baking rack inside the baking tray, this will yield the best results. Dip one tender in the flour and coat. Shake off any excess flour. Dip the tender in the egg mix and shake off any excess. Lastly, dip the tender in the quinoa crisps and toss to coat. Place tender in the baking tray. Repeat for the remaining tenders.

3. 3

   Lightly spray the tenders with oil, then bake for 15 – 20 minutes, or until the chicken is cooked through and the outside is golden and crispy.

4. 4

   Enjoy the tenders with a salad, in a wrap or even with a dipping sauce, like a creamy yogurt honey mustard sauce.

5. 5

   Add all the ingredients to a bowl and mix! Season to taste with what is needed, but be careful of adding calorie-dense ingredients like honey. Enjoy with the quinoa chicken tenders for a delicious treat!