Quinoa Chicken Bites

9 May

Originally this recipe started out as Honey-Rosemary Glazed Chicken Bites. I was inspired by the best fried chicken I’d ever had, courtesy of the fantastic Chef Lynn Crawford and her new book (coming September 2013), and thought it might be fun to do a healthier, snack-like version. Of course the best laid plans…well sometimes they turn out alright but not exactly the way you had expected.

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What You’ll Need

  • 1 cup quinoa, cooked
  • 1.5 cups shredded chicken (I shredded oven roasted chicken slices from the deli)
  • 1 tbs. onion powder
  • 1 tbs. garlic powder
  • 1 tbs. red pepper flakes
  • 2 eggs, beaten
  • Breadcrumbs

The first step is cooking the quinoa. It’s taken me awhile to get the hang of a perfect water-to-quinoa ratio but this time I got it right on the first try! If you’re cooking a cup of quinoa, put in half a cup of water and then drizzle just a wee bit more to cover the grains in the saucepan. Boil until the water gets absorbed and then fluff the quinoa with a fork.

I was all set to get chicken breasts from the grocery store and spend time painstakingly shredding them when my mom gave me the brilliant suggestion of just getting deli chicken and shredding it. I got about 10 slices for $5 and it took me 5 minutes to shred it all into a bowl.

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Add your cooked, fluffy quinoa to the chicken.

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Throw in your spices. Crack the first egg and whip it with a fork. Pour it into the bowl and mix it all together.

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In a separate bowl, beat another egg. Scoop chunks of the quinoa chicken and form balls with your hands. Dip the balls in the egg and then into your plate of breadcrumbs. Once it’s coated, set it aside on a bit of parchment or foil paper. Continue until all your chicken has been coated and turned into bites.

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Pre-baking

Pop them in the oven at 350 degrees for about 20 minutes or until the bites turn golden brown.

As I mentioned earlier, these were going to be glazed chicken bites. So, after the bites had spent 15 minutes in the oven, I pulled them out and tried to ‘glaze’ them with a mix I made of apple-cider vinegar, honey, and rosemary flakes.

The honey-rosemary glaze

The honey-rosemary glaze

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Brushing the glaze on

In theory it looked and seemed great. Unfortunately once the bites had baked for the remaining 5 minutes, I could barely taste the glaze. Well…I couldn’t taste it at all. I’m not quite sure what went wrong there. Any thoughts?

Overall, I still thoroughly enjoyed the bites. I dipped them in an avocado-yogurt dip I made that morning and it was quite the fun combo. Great for snacks or for lunch, I was surprised to find how filling they were. Must be the quinoa; it really is a super-grain!

I’d love to know if you tried this recipe out and what you thought of it! As always, comments are welcome and suggestions are treasured :)

Mangez bien, riez souvent, aimez beaucoup!

One Response to “Quinoa Chicken Bites”

Trackbacks/Pingbacks

  1. Avocado-Yogurt Dip | Signature Sabrina - May 9, 2013

    […] been chowing down on this dip all week, using it for veggie chips at snack-time and dipping my Quinoa Chicken Bites in it […]

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