A family favourite with a healthy, allergy-friendly twist, our kids love these Crispy Chicken Strips. They’re just like normal chicken strips, but minus the flour and egg, so ideal for egg-free or gluten-free households.
For an added bonus, the recipe is seriously simple and perfect for making in bulk for the freezer. Think of how easy lunch boxes can be with these ready-made in the freezer. Pop them in as is or serve them with a salad or a bread roll. This recipe is Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, Egg-Free, Refined Sugar-Free, Freezer-Safe. Store in the fridge for three days, or the freezer for three months.
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Please Note Nutritional information is provided as a guide only and may not be accurate.
- 200 grams Chicken Breast
- 3/4 cup Quinoa Flakes
- 2 tbsp Italian Herbs
- 1/4 cup Honey
- 1 tbsp Coconut Oil melted
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- Preheat your oven to 190°C and line a baking tray with baking paper. Place two bowls close together. In one bowl, combine the quinoa flakes and dried herbs. In the other bowl, place the honey.
- Cut the chicken into 5cm strips. One at a time, dip each strip into the honey to very lightly coat, allowing any excess to drip back into the bowl. Then roll it in the quinoa flake mixture and place on the baking tray. Repeat the process until all strips are coated.
- Brush the strips with a little coconut oil and bake for 10 minutes. Turn the oven to its grill function and grill the strips for 2 minutes on each side or until crispy.