Chicken Strips with Quinoa Bread Crumbs

These crispy chicken strips get a healthy upgrade with crunchy quinoa bread crumbs instead of regular breadcrumbs. The quinoa adds nutty flavor, extra protein, and fiber while keeping the coating light and gluten-free friendly. Baked instead of fried, they’re a budget-smart, family-pleasing snack or main dish for Lahore homes using affordable chicken and pantry quinoa. Serve with yogurt dip or fresh salad for a balanced meal.

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Ingredients

For 4 servings (about 20–24 strips), gather these items:

500 grams boneless chicken breast or thigh, cut into 2-inch strips

1 cup cooked quinoa (from about ⅓ cup dry; cooled completely)

½ cup whole-wheat flour or chickpea flour (besan)

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika or red chili powder

½ teaspoon dried oregano or mixed herbs

½ teaspoon black pepper

Salt to taste

2 tablespoons olive oil or melted butter (for drizzling)

Cooking spray (optional for baking sheet)

Optional dip: plain yogurt mixed with lemon juice, garlic, and herbs

Cook quinoa ahead and let it dry out slightly for best crunch.

Direction

Bake these flavorful strips with these simple steps:
Step 1: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly spray with cooking oil.
Step 2: Spread the cooked quinoa on a clean kitchen towel or paper towels to absorb excess moisture. Pat dry gently, then pulse in a food processor or blender until it forms coarse crumbs (like panko). Transfer to a shallow bowl.
Step 3: Mix the quinoa crumbs with garlic powder, onion powder, paprika, oregano, black pepper, and a pinch of salt.
Step 4: Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with the quinoa crumb mixture.
Step 5: Dredge each chicken strip in flour (shake off excess), dip in egg, then coat thoroughly in quinoa crumbs, pressing gently to help it stick. Place coated strips on the prepared baking sheet in a single layer.
Step 6: Lightly drizzle or spray the tops with olive oil or melted butter for golden crispiness. Bake 18 to 22 minutes, flipping halfway, until chicken reaches 75°C (165°F) internally and coating is golden and crunchy. Let rest 2 minutes before serving hot with your favorite dip.

Nutrients Information

Per serving (about 5–6 strips, approximate values using minimal oil):

Calories: 320 to 370
Total Fat: 10 to 14 grams
Saturated Fat: 2 to 3 grams
Cholesterol: 140 to 160 milligrams
Sodium: 350 to 500 milligrams
Total Carbohydrates: 18 to 22 grams
Dietary Fiber: 3 to 5 grams
Sugars: 1 gram
Protein: 38 to 42 grams
Higher protein and fiber than traditional breaded strips thanks to quinoa. Good source of iron and B vitamins from chicken, plus heart-healthy fats from olive oil drizzle. A lighter, nutrient-dense alternative to fried chicken.

Recipes Credit

Inspired by gluten-free and high-protein breading techniques popular in healthy cooking blogs and quinoa-focused recipes from South American and North American kitchens. Adapted for Pakistani homes using local chicken from bazaars, everyday quinoa (now widely available), and simple spices like red chili powder. Draws from baked chicken strip ideas on sites like Budget Bytes, Ambitious Kitchen, and family-friendly fusion collections that emphasize nutritious upgrades to classic snacks. Freshly tailored here for crispy, wholesome, budget-conscious meals everyone enjoys.

Chicken Strips with Quinoa Bread Crumbs