Quinoa-crumbed chicken sliders

Create your own bistro-style sliders with this recipe. For a healthier option, we've used quinoa flakes to give the chicken a light crunchy texture and an extra hit of protein.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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2 egg whites
¾ cup quinoa flakes
1 tsp ground fennel
4 small chicken thigh fillets, fat trimmed
¹⁄³ cup low-fat mayonnaise
1 tablespoon chopped fresh dill
2 teaspoon Dijon mustard
4 seeded bread rolls, split
1 baby mignonette lettuce (or baby gem lettuce), leaves separated
30g alfalfa
20g pea shoots
1 small red onion, cut into thin rings
gherkins, halved, to serve

Instructions

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1 Preheat oven to 200°C. Line an oven tray with baking paper. Whisk together egg whites in a shallow bowl. Combine quinoa and fennel in another shallow bowl. Working with one fillet at a time, dip chicken in egg white, then quinoa mixture to coat. Place on prepared tray and lightly spray with olive oil. Bake for 15 minutes or until golden and cooked through. Season.

2 Combine mayonnaise, dill and mustard in a bowl. Season.

3 Top each roll base evenly with lettuce leaves, alfalfa, pea shoots, onion, crumbed chicken and dill mayonnaise. Sandwich with roll tops and serve sliders with gherkins on the side.

Nutrition Info (per serve)

Calories 434 cal

Kilojoules 1816 kJ

Protein 35.1 g

Total fat 9.3 g

Saturated fat 2.4 g

Carbohydrates 46.8 g

Sugar 14.8 g

Dietary fibre 5.8 g

Sodium 685 mg

Calcium 109 mg

Iron 4.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2021

2 comments on Quinoa-crumbed chicken sliders

Kate Singleton July 15, 2021 at 7:40 pm #

Hi there, looks like the instructions are missing? Thanks

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- Jen deMontalk July 19, 2021 at 12:20 pm #
  
  Hi Kate
  Thanks for pointing that out. That has been fixed now.
  
  Warm regards
  Jenny, HFG editor
  
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