Baked Quinoa-Crusted Chicken Tenders with Creamy Chipotle Sauce

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by | Updated: February 28th, 2019 | Read time: 2 minutes

Like so many foods described as simple and comforting, chicken tenders can also be a bit boring. Comfort and excitement, apparently, do not always go hand in hand. That’s why instead of plain ol’ breadcrumbs, we’ve coated this finger food favorite with something worthy of a little more enthusiasm: quinoa! And the thrills don’t stop there. Ketchup and mustard take a back seat to this creamy, zesty chipotle dipping sauce. Finally, comfort and excitement in one nutritious, kid-friendly meal.

Quinoa-Crusted Chicken Tenders on White Plate with Veggie Bowls |

Baked Quinoa-Crusted Chicken Tenders with Creamy Chipotle Sauce

Serves 8


1-½ lb. chicken breasts boneless, skinless, cut into ¾-inch strips
1 cup Bob’s Red Mill Organic Quinoa
¼ cup Bob’s Red Mill Unbleached White All-Purpose Flour or gluten-free all-purpose flour
2 cups water
1 tsp. ground cumin
1 tsp. sea salt, divided
½ tsp. ground paprika
1 egg
2 Tbsp. orange juice
Olive oil spray

Creamy Chipotle Sauce

1 small can chipotle peppers in adobo sauce
½ cup fresh cilantro, plus extra for garnish
½ cup roasted red pepper, drained and chopped
½ cup sour cream
½ tsp. sea salt


  1. In a saucepan, bring 2 quarts water to boil. Add quinoa; stir. Reduce heat to simmer and cook for 10 minutes or until most or all of the water is gone. Drain and spread quinoa on paper-towel-lined baking sheet to dry for about 30 minutes. After, transfer quinoa to a deep plate or bowl.
  2. Preheat oven to 425 degrees F.
  3. In a bowl, combine orange juice, cumin, ½ teaspoon salt and paprika. Place chicken strips into bowl to soak.
  4. In a clean deep plate, whisk egg. In a separate deep plate, combine flour and ½ teaspoon salt.
  5. Place all 3 plates in a line: flour, then egg and then quinoa. Dip chicken into each to coat completely, starting with the flour and ending with the quinoa.
  6. Meanwhile, place a baking pan in the oven for 5 minutes to warm. Remove and coat with olive oil spray. Place chicken on pan, keeping strips a few inches from each other. Spray with olive oil and bake 20-25 minutes.
  7. While chicken bakes, prepare the sauce. In a food processor or blender, combine chipotle peppers, cilantro and roasted red pepper. Add sour cream and salt and process until smooth.
  8. To serve, garnish chicken with extra cilantro. Drizzle chipotle sauce over chicken or serve on the side for dipping.