Pistachio Quinoa Dukkah Crusted Chicken Fingers with Sun-dried Tomato Pesto.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded chicken fingers crusted with pistachio-quinoa dukkah, served with sun-dried tomato pesto. A fancy, sophisticated take on kid food with Middle Eastern spices and herbaceous flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pound boneless skinless chicken tenders
- 1/2 cup buttermilk
- 1 cup uncooked quinoa
- 1 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/4 cup toasted sesame seeds
- 3 tablespoons unsweetened shredded coconut
- 1/2 cup roasted pistachios
- 1 teaspoon salt + 1/2 teaspoon pepper
- 1/3 cup parmesan cheese (grated)
- 1 ounce jar sun-dried tomatoes packed in olive oil (8.5-)
- 1 cup fresh basil
- 2 tablespoons balsamic vinegar
- juice of 1 lemon
- salt and pepper to taste
- 1/2 cup parmesan cheese
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1679mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1586mg
- Calcium
- 452mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.