Quinoa Breaded Chicken Strips (gluten free, low carb)
Love chicken strips, but trying to be more health conscious? Here's an incredibly simple recipe that gives you restaurant quality chicken strips, but only a fraction of the carbs and fat.
Serves 6 (18 strips)
- 6 chicken breast (boneless, skinless)
- 1/4 cup egg whites (or 2 egg whites)
- 1/2 cup quinoa flour
- 2 Tbsp ground Omega Crunch Roasted Garlic Shelled Flax
- 1 tsp turmeric
- 1 tsp paprika
- 0.5 tsp Himalayan or sea salt (finely ground)
- olive oil (for lightly brushing)
Preheat oven to 350F.
Line a cookie sheet with parchment paper.
Cut each chicken breast into 3 equal strips. Add the egg whites to a medium bowl and set aside. Combine all dry ingredients in a large zipper bag. Close the bag and shake until well blended. Dip each chicken strip in the egg whites (both sides) and then put the chicken in the zipper bag. Shake until the strip is evenly coated in the flour mixture. Place each coated strip on the lined cookie sheet, spacing them evenly. Bake in preheated oven for 30 - 35 minutes, turning half way through. About 10 minutes before they're done, brush each strip with a light coating of olive oil (both sides) and return to oven until cooked through and coating becomes crispy.
Approx. Nutritional Info Per Serving (3 strips):
197cals, 7g carbs, 6g fat, 29g protein,0g sugar, 1g fiber
Recipe by Kitchen Caleigh