FOR THE CHICKEN:
1/2 C all-purpose flour
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
2 T water
1/2 C panko bread crumbs
1/2 C grated parmesan cheese
1/3 C dry quinoa, rinsed and cooked according to package directions
1 lb boneless, skinless chicken breasts, cut into 1" pieces
FOR THE DIPPING SAUCE:
1/2 C Dijon mustard
3 T mayonnaise
1/4 C honey
2 T of The Olive Bin's Sicilian Lemon Balsamic Vinegar
Crispy Quinoa-Coated Chicken Bites with Lemon-Mustard Dipping Sauce
Ingredients
Number Of Servings: 6
Directions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a shallow dish, combine flour, garlic powder, salt, and pepper. In another shallow dish, whisk together eggs and the water. In a third shallow dish, stir together the panko, Parmesan, and cooked quinoa.
- Working in batches, place chicken pieces in the dish with the flour mixture and toss to coat. Dip flour-coated chicken in egg mixture, turning over several times until thoroughly coated. Lastly, dip chicken in the quinoa mixture, gently pressing the crumbs into the chicken. Set pieces on prepared baking sheet. Repeat with remaining chicken. Bake for 20 to 23 minutes or until chicken is cooked through and browned.
- Meanwhile, for dipping sauce, in small bowl, whisk together mustard, mayonnaise, honey, and balsamic vinegar. Serve chicken with dipping sauce.
