Ingredients

• 3/4 C Organic Quinoa
• 2 tsp THRIVE Chicken Bouillon
• 2 C Water
• 3/4 tsp Iodized Salt
• 3/4 tsp Paprika
• 1 1/4 tsp Granulated Garlic
• 1 1/4 tsp Onion Powder
• 1/2 tsp Cumin
• 1/4 tsp THRIVE Chefs Choice
• 1/2 tps Peppercorn Seasoning Blend
• 1 C Panko bread crumbs
• 12 Chicken Tenders
• 1/2 C THRIVE Scrambled Egg Mix
• 3/4 C Water for Egg mix
• 1 Tbsp THRIVE Instant Milk
• 1/3 C Water for Instant Milk

Directions

1. Rinse quinoa in a chinois or fine strainer until water runs clear.
2. Bring water and bouillon to a boil. Stir in quinoa and reduce to a simmer; cover and cook for 25–30 minutes. Remove from heat and strain well. Add all other dry ingredients and mix well.
3. Spread breading on a sheet pan and bake at 325 F until completely dry (about 35 minutes), stirring every 5 minutes with a spatula. Remove from oven and allow to cool.
4. Pulse breading a few times in a food processor to break down quinoa to a medium grind.
5. Mix eggs and milk together. Lightly coat each chicken breast with the egg wash and then dip into breading and press breading onto chicken.
6. Place chicken on greased baking sheet and bake for 10–15 minutes at 400 F or until thermometer reads 165 F.