1/2 cup quinoa
1 cup water
4 chicken tenders
1 1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 Tbsp paprika powder
salt, to taste
pepper, to taste
Preheat oven to 350F.
In a small pot, cook quinoa with 1 cup of water over medium-high heat. Adjust to taste with some salt. Once it starts simmering, reduce the heat to low and cover with the lid for about 15 minutes.
Season the chicken tenders with salt, pepper, garlic powder, onion powder and paprika powder. Make sure they’re evenly coated on both sides.
In a bowl, lightly beat two eggs.
In a separate bowl, add the cooked quinoa.
Dip each chicken tender into the egg mixture and then into the cooked quinoa, pressing them to make sure they’re evenly coated. Repeat this step with all chicken tenders.
Place them on a parchment-lined baking sheet and drizzle with olive oil. Take them to the oven for 20-25 minutes, flipping them once 10 minutes have passed.