Ingredients

Chicken Fingers

• 4 chicken breasts, sliced into strips
• 3/4 cup flour
• 3 tbsp Cajun or chili seasoning
• 3 large eggs
• 2 cups, cooked and cooled quinoa

Honey Mustard Sauce

• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp plain Greek yogurt
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F.
In a wide bowl, mix together the flour and Cajun seasoning. Set aside.
In a second bowl, beat eggs. Set aside.
In a third bowl, place the cooked quinoa. Set aside.
To bread the chicken fingers, lightly coat chicken strips, one at a time, in the flour mixture. Dip into beaten eggs and finish off by pressing into quinoa.
Arrange the breaded chicken fingers on a large parchment-lined baking sheet and continue to bread remaining chicken strips.
Bake 15 to 20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning.
While the chicken is baking, in a small bowl, whisk honey, mustard, and yogurt. Season with salt and pepper to taste.
Serve immediately with Honey Mustard Dip or store in the refrigerator for up to 3 days.