Baked Quinoa Crumbed Chicken Gluten Free Recipe
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Ingredients
  • 800g organic chicken breast, cut into pieces
  • 2 eggs, whisked
  • ⅓ cup tapioca flour
  • 1½ cups quinoa flakes
  • ⅓ cup grated parmigiano reggiano
  • 2 tsp dried thyme
  • 2 tsp sea salt flakes
  • ¼ tsp ground white pepper
  • Extra virgin olive oil to drizzle
  • Lime aioli to serve or your favourite sauce
Instructions
  1. Preheat oven to 220C.
  2. You need to set up 3 stations. Tapioca flour in one bowl. Whisked eggs in one bowl. All other dry ingredients combined in a separate tray.
  3. Individually dip each chicken piece in tapioca flour first, dusting off extra flour. Next, dip chicken into the whisked eggs and then finally coat in the dry quinoa mixture by firmly pressing the chicken into the quinoa.
  4. Grease an oven tray with olive oil and place chicken pieces on tray. Drizzle or spray the top of the chicken with olive oil and bake in the oven for 20 minutes or until golden.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/baked-quinoa-crumbed-chicken-gluten-free-recipe/