Prep & Cooking Time: 25 mins
Makes: 5 serves
Nutritional info per serve:
208.3 calories, 41.9g protein, 5g carbohydrates, 0.4g fibre, 2.3g fat (0g saturated).
- 1kg chicken tenderloin fillets
- 2 cups quinoa flakes
- 2 cups low-fat natural yoghurt
- rock salt & cracked pepper to season
- 1 level teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 tablespoon grated lemon zest
- canola oil for cooking
- Lemon wedges (when serving)
Step 1: Pre-heat oven to 200° C, and line a flat oven tray with baking paper. Set aside.
Step 2: Prep Chicken tenderloins; rinse and pat each chicken tenderloin down with paper towels to remove excess moisture.
Step 3: Place two medium bowls on your bench top. In one bowl, add quinoa flakes. In the second bowl, place yoghurt together with seasoning spices and grated lemon zest, and whisk briefly with a fork to combine.
Step 4: Dip each tenderloin first into yogurt mix, then coat lightly in quinoa flakes. Make sure all sides are coated evenly. Repeat the process for all remaining chicken tenderloins.
Step 5: Place coated chicken tenderloins side by side on baking tray. Spray lightly with canola spray and bake in hot oven for 20 minutes till golden. Turn fillets over once right before the end to ensure both sides of the tenderloins crisp up.
Step 6: Remove tray from oven and squeeze 1-2 wedges of lemon over the tenderloins when serving.