Baked BBQ Quinoa-Crusted Chicken TendersBaked BBQ Quinoa-Crusted Chicken Tenders
Baked BBQ Quinoa-Crusted Chicken Tenders
Baked BBQ Quinoa-Crusted Chicken Tenders
Chef Tip: For a freezer-friendly dish, prepare recipe through step 3; freeze 2 hours or until frozen. Transfer chicken tenders to freezer-safe zip-top plastic bag; freeze up to 3 months. To bake chicken tenders, preheat oven to 400º, place on foil-lined baking pan and bake from frozen 30 minutes as directed in step 4. Dietitian Tip: Make these ahead and freeze for an easy week night meal. Serve alongside frozen sweet potato fries and frozen broccoli, or place on top of salad greens and toss with the dressing.
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Recipe - ShopRite Corporate
BakedBBQQuinoa-CrustedChickenTenders.jpg
Baked BBQ Quinoa-Crusted Chicken Tenders
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Calories318
Ingredients
1 1/4 lbs chicken breast tenderloins
1 1/2 tbs maple barbecue rub
1 large egg
1/2 cup reduced fat buttermilk
1 cup cooked quinoa
1/2 cup brown rice flour
1/2 cup ranch dressing
Directions

1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. Sprinkle both sides of chicken tenders with rub; let stand 15 minutes.

 

2. In wide, shallow dish, whisk egg and buttermilk; in separate wide, shallow dish, stir quinoa and flour.

 

3. Dip tenders in egg mixture, then in quinoa mixture to coat, patting lightly so mixture adheres; place on prepared pan and spray with cooking spray.

 

4. Bake tenders 20 minutes or until lightly browned and crisp and internal temperature reaches 165°, turning once; serve with dressing. Makes about 12 tenders.

 

Nutritional Information

  • 8 g Fat
  • 2 g Saturated Fat
  • 108 mg Cholesterol
  • 562 mg Sodium
  • 25 g Carbohydrates
  • 2 g Fiber
  • 5 g Sugars
  • 3 g Added Sugars
  • 34 g Protein

20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
318
Calories

Shop Ingredients

Makes 4 servings
1 1/4 lbs chicken breast tenderloins
Wholesome Pantry Thin Sliced Boneless Skinless Fresh Chicken Breasts
Wholesome Pantry Thin Sliced Boneless Skinless Fresh Chicken Breasts
$5.63 avg/ea$5.99/lb
1 1/2 tbs maple barbecue rub
McCormick Grill Mates Maple BBQ Rub, 5.75 oz
McCormick Grill Mates Maple BBQ Rub, 5.75 oz
$5.79$1.01/oz
1 large egg
Vital Farms Pasture Raised Organic Large Eggs, 18 count, 36 oz
Vital Farms Pasture Raised Organic Large Eggs, 18 count, 36 oz
$14.99$0.83 each
1/2 cup reduced fat buttermilk
Five Acre Farms Local Buttermilk, one pint
Five Acre Farms Local Buttermilk, one pint
On Sale!
$2.99 was $3.49$0.19/fl oz
1 cup cooked quinoa
Shrimp Tempura Roll with Brown Quinoa, 6 oz
Shrimp Tempura Roll with Brown Quinoa, 6 oz
$8.99$1.50/oz
1/2 cup brown rice flour
Let's Do...Organic 100% Organic Coconut Flour, 1 lb
Let's Do...Organic 100% Organic Coconut Flour, 1 lb
$5.99$0.37/oz
1/2 cup ranch dressing
Wish-Bone Ranch Dressing, 8 fl oz
Wish-Bone Ranch Dressing, 8 fl oz
$2.19$0.27/fl oz

Nutritional Information

  • 8 g Fat
  • 2 g Saturated Fat
  • 108 mg Cholesterol
  • 562 mg Sodium
  • 25 g Carbohydrates
  • 2 g Fiber
  • 5 g Sugars
  • 3 g Added Sugars
  • 34 g Protein

Directions

1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. Sprinkle both sides of chicken tenders with rub; let stand 15 minutes.

 

2. In wide, shallow dish, whisk egg and buttermilk; in separate wide, shallow dish, stir quinoa and flour.

 

3. Dip tenders in egg mixture, then in quinoa mixture to coat, patting lightly so mixture adheres; place on prepared pan and spray with cooking spray.

 

4. Bake tenders 20 minutes or until lightly browned and crisp and internal temperature reaches 165°, turning once; serve with dressing. Makes about 12 tenders.