Crispy Quinoa Flake Chicken Strips

I used to live on chicken fingers, french fries, and ranch dressing. I still crave delicious crispy deep fried chicken fingers but don't miss the way they made me feel after eating 

them. Thankfully, most french fries are gluten free but chicken fingers, definitely not. I have found a few brands of gluten free chicken strips from the grocery store but they are always so expensive. These chicken strips are easy to make and budget friendly. The "breading" is made with quinoa flakes and rice flour to make a crispy crust. Using coconut oil in dishes is a great way to get health benefits. Coconut oil can help with digestive problems, strengthens the immune system, and can positively affect thyroid function. These chicken strips are kid friendly too! 

1 Pound Chicken Breast Tenders

1/4 Cup Ancient Harvest Quinoa Flakes

1/8 Cup Rice Flour

1/2 TBSP Nutritional Yeast

1/2 TSP Garlic Powder

1/4 TSP Paprika

2 TBSP Coconut Oil

2 Eggs

In a large skillet, heat coconut oil over medium heat. 

*Coconut is a great oil to use for pan frying. It is a stable oil that doesn't break down at high temperatures. 

Mix together quinoa flakes, rice flour, nutritional yeast, garlic powder and paprika in a bowl. Spread out on a plate or flat surface.

Beat together the 2 eggs in a separate bowl.

Prepare your chicken and trim any fat from strips. Cut the strips if needed into smaller chicken strips. 

Bread your chicken strips by dipping in egg then into the dry ingredients. 

Pan fry your chicken strips until golden brown and crispy. Make sure the internal temperature of your chicken reaches 165* F. 

Serve hot with your choice of dipping sauce. Enjoy! xx

Buffalo Chicken Quinoa Bake

Being Gluten Free may mean avoiding eating crispy hot wings and beer, but it doesn't mean that you can't satisfy that hot wing craving. This quinoa dish is sure to be a crowd pleaser. Bring it to your next sports party or for a delicious dinner on it's own. Protein packed quinoa is paired with spicy chicken and tangy blue cheese to make your mouth scream touchdown. All you need to go with this dish are some peanuts and crackerjacks. 

Buffalo Chicken Quinoa Bake

2 Chicken Breasts

1 Cup Cooked Quinoa

1 Cup Franks Red Hot Sauce

1 Clove Garlic, Minced

1/3 Cup Celery, Chopped

1/2 Small Red Onion, Chopped

1/4 Cup Crumbled Blue Cheese

Cool Creamy Dipping Sauce

1 Cup Greek Yogurt

1 Clove Garlic Minced

1/4 Cup Cucumber, Peeled and Diced

1/4 Cup Blue Cheese

Preheat oven to 350 degrees.

Cook Quinoa according to package.

In a glass dish, place chicken breasts and pour 1 cup Frank's Red Hot sauce over chicken.

Bake in oven for 25 minutes or until juice runs clear.

Cool and chop chicken breasts into little chunks.

In a large bowl, add quinoa, cooked chicken, blue cheese, celery, garlic, and red onion. Mix gently and add to large baking dish. Bake in oven for 20 minutes. Drizzle with cool creamy sauce and a little more Frank's Red Hot sauce.

Serve hot and enjoy! xx