Quinoa is a great alternative to starchy grains and provides a perfect crunch when baked. Combine this with the flavours of Moroccan seasoning for the perfect chicken coating! 

Quinoa offers plenty of rich carbohydrates and is easily digested, so we recommend this meal as a perfect pre-workout feed. The dazzling flavour of Semi-dried Tomatoes and Balsamic Vinegar add to the side with the Four Bean Mix to provide a filling, wholesome meal. 

Trust me you'll be making this one every week! 

Ingredients:

• 500g Chicken Breast
• 4 Egg Whites
• 2 cups of Quinoa Flakes
• 2 Tablespoons of Moroccan Seasoning
• Coconut Oil Spray
• 2 large handfuls of Baby Spinach
• 400g Four Bean Mix
• 1/3 cup of Semi-Dried Tomatoes
• 1 Tablespoon Balsamic Vinegar Dressing

Instructions:

Quinoa Chicken Strips

Step 1 - Cut 500g of Chicken Breast into thin, even strips. 

Step 2 - Line baking tray with Aluminium Foil and spray with Coconut Oil.

Step 3 - Crack four Egg Whites into a bowl.

Step 4 - Add 2 cups of Quinoa Flakes and 2 Tablespoons of Moroccan Seasoning to a bowl and mix well. 

Step 5 - Dip the Chicken Strips into the bowl of Egg Whites, and then into the bowl with Coating Mix. 

Cover and roll the chicken strip to get a thick and even coat.

Step 6 - Place chicken strips on baking trays and place in the oven for 20 minutes on 180° Celsius. 

Bean Salad

Step 7 - Add 2 large handfuls of Baby Spinach to a large bowl.

Step 8 - Add 400g Four Bean Mix and 1/3 cup Semi-Dried Tomatoes. Toss the salad to combine thoroughly. 

Step 9 - Add 1 tablespoon of Balsamic Vinegar Dressing. Toss salad again to combine. 

Step 10 - Divide Salad and Chicken Strips into 4 even servings and store in the fridge for several days. 

Macros:

Check out the macros and calories on these crunchy chicken strips, perfect for a pre-workout meal:

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The Undeniable Team