Garlicky Quinoa Crusted Chicken with Buffalo Sauce

This 20 minute Garlicky Quinoa Crusted Chicken is an amazing alternative to breadcrumbed deep fried chicken.  The quinoa gets nice and crispy and tastes so good.  It’s panfried in olive oil so it’s even healthier - a great family meal sans the gluten.  The buffalo sauce takes it to another level - so delicious.  Quinoa is also a great and nutritious substitution to regular breadcrumbs.  It’s got plenty of fibre, protein and b vitamins.  The recipe is so easy and it’ll soon be one of your favourites! Enjoy!

Here’s what you’ll need

Serves: 2 - 4 | Prep: 5 mins | Cooking: 15 minutes

Ingredients

4 thin boneless chicken breasts

1 cup arrowroot / cornflour flour

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon smoked paprika (optional)

1 teaspoon mixed herbs

Black pepper

1 egg, beaten

2 cups quinoa, cooked and dry

2 - 3 tablespoons olive oil

Buffalo sauce to serve.

Step One: Combine the arrowroot, garlic powder, onion powder, salt, smoked paprika, mixed herbs and black pepper together in a plate.  Place the beaten egg in another bowl and the quinoa with some salt in another plate.

Step Two: Dredge chicken fillets one by one in the arrowroot mixture first, then into the egg and coat with the quinoa.  Set aside. Heat the olive oil on a medium heat in a skillet and place chicken pieces.  Cook on both sides till crispy and cooked.  Place on a cooling rack so the quinoa doesn’t get soggy.  Serve with buffalo sauce and enjoy!