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Baked Quinoa Crusted Chicken Fingers

Baked Quinoa Crusted Chicken Fingers

These easy baked chicken tenders with roasted red pepper dipping sauce are made with just six ingredients! They’re coated with a mixture of quinoa and GO Veggie! lactose free parmesan for tons of healthy flavor.
Servings: 4
Servings 4 servings


  • ½ cup cooked quinoa, chilled
  • ¼ cup GO Veggie! Lactose-Free Parmesan
  • 2 tablespoons olive oil
  • 1 pound chicken tenders, trimmed
  • ½ cup marinara sauce
  • 1 jar (7 ounces) roasted red peppers


  • 1. Heat oven to 450ºF. Line a baking sheet with a silicon mat and spray it with cooking spray.
  • 2. In a shallow dish, mix together the quinoa and parmesan. Season to taste with salt and pepper.
  • 3. Brush the chicken tenders with olive oil, then press them into the quinoa mixture, coating them well. Place the chicken in a single layer on the baking sheet. Spritz the top of the chicken with cooking spray.
  • 4. Bake for 20 minutes. Use a spatula to carefully flip the chicken fingers over; bak an additional 10 minutes.
  • 5. Remove from the oven and let cook 2-3 minutes before removing form the baking sheet.
  • 6. To make the dipping sauce, add the marinara sauce and roasted red peppers to a blender. Blend until smooth. Serve at room temperature or warm in a saucepan set over medium heat for 3-4 minutes.
    Recipe by Healthy Delicious