Quinoa-Crusted Chicken Strips with Chipotle Pepper Drizzle
- 1 cup Organic Quinoa Grain
- 2 cups Water
- Olive Oil Spray
- 1-1/2 lbs boneless, skinless Chicken Breasts, cut into 3/4-inch strips
- 2 Tbsp Orange Juice
- 1-1/2 tsp Sea Salt
- 1 tsp ground Cumin
- 1/2 tsp ground Paprika
- 1 Egg
- 1/4 cup Unbleached White Flour or Gluten Free All Purpose Flour
- 1/2 cup Roasted Red Pepper, drained and chopped
- 1 small Chipotle Chile, canned in adobo
- 1/2 cup Sour Cream
- 1/2 cup fresh Cilantro, plus extra for garnish
- This recipe is gluten-free
- Produce
- Chipotle chile, small (1)
- Cilantro, fresh (1/2 cup)
- Cumin, ground (1 tsp)
- Meat
- 2 lbs boneless, skinless chicken breasts, cut into 3/4-inch strips, boneless skinless (1)
- Cooking & Baking
- Flour or gluten free all purpose flour, Unbleached White (1/4 cup)
- Olive oil spray (1)
- Paprika, ground (1/2 tsp)
- Red pepper, Roasted (1/2 cup)
- Sea salt (1 1/2 tsp)
- Pasta & Grains
- Quinoa grain, Organic (1 cup)
- Drinks
- Orange juice (2 Tbsp)
- Water (2 cups)
- Dairy
- Sour cream (1/2 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on bobsredmill.com
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Recipe Stats
Published June 13, 2012 (7 months ago).
73 people saved this recipe.
