Everything Bagel Crispy Quinoa Chicken Bites (Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free) (Edit recipe)

Fun, flavorful, allergy-friendly, and easy to make. Oven-baked, but I’m sure these would be awesome in the air fryer too! Serve as an appetizer with your favorite dipping sauce (we dipped them into homemade honey mustard; equal parts honey and creamy Dijon mustard) or serve with a side salad or roasted veggies for dinner. So crispy & delicious and definitely kid-approved!

25 minutes

30 minutes to 35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1068
Fat:	48 g
Carbohydrates:	102 g
Protein:	58 g
Cholesterol:	170 g
Sodium:	498 mg
Fiber:	12 g
Sugars:	3 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 4-6

Ingredients

3 cups Tri-Color Quinoa, Cooked & cooled (I used 2 boil-in-bags quinoa, cooked according to package instruction)
2 lb Boneless Skinless Chicken Breasts, Sliced into 2-inch pieces
0.666 cup Avocado Oil, Or other neutral-tasting oil (may need to increase to 3/4 cup in total)
2 Tbsp Everything Bagel Seasoning (Noble Made)
0.5 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375. Line large rimmed sheet pan with parchment paper.
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Pour avocado oil in small bowl.
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Empty bags of cooked quinoa into medium bowl. Mix in everything bagel seasoning & salt.
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Dip each piece of chicken in avocado oil, draining off excess back into bowl. Then dip & coat in quinoa mixture. Place on parchment-lined sheet pan (pieces can be close together on pan).
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Bake 20 minutes, then turn chicken pieces over. Bake additional 10-15 minutes until golden & crispy.
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Feeds 4-6 as an appetizer or serve with roasted veggies or a side salad for dinner.