Spiced Quinoa Crumbed Chicken Tacos
This recipe comes straight from the 28 Day Weight Loss Challenge.
Servings Prep Time
1 15mins
Cook Time
25mins
Servings Prep Time
1 15mins
Cook Time
25mins
Ingredients
  • 1tbs quinoa flakes(10 grams)
  • 1/4tsp sweet paprika(0.25 grams)
  • 1/4tsp ground cumin(0.25 grams)
  • 1/4tsp ground coriander(0.25 grams)
  • 1/4tsp dried oregano(0.25 grams)
  • 1/4tsp chilli powder(0.25 grams)
  • cooking oil spray
  • 80grams chicken breast filletscut into strips
  • 1/4 medium avocadodiced (30 grams)
  • 1/4cup corn kernelsfresh or tinned (40 grams)
  • 1/4 tomatodiced (25 grams)
  • 1/4 red oniondiced (25 grams)
  • 1tbs fresh corianderchopped (5 grams)
  • 1tbs lime juice(20 mls)
  • 2 small corn tortilla(48 grams)
Instructions
  1. Preheat oven to 200C and line a baking tray with baking paper.
  2. Combine quinoa flakes with paprika, cumin, ground coriander, oregano and chilli powder and mix well.
  3. Add the chicken strips to the quinoa mix and coat well, pressing the quinoa flakes and spices into the chicken.
  4. Lay the chicken strips onto the prepared tray and lightly spray with cooking oil spray. Bake for 10-15 minutes, then turn chicken over, spray again with cooking oil spray and return to the oven for a further 10 minutes or until chicken is cooked through and the crumbs are golden.
  5. While the chicken is cooking combine the avocado, corn, tomato, onion, fresh coriander and the lime juice.
  6. Heat the tortillas according to packet directions.
  7. Fill each tortilla with an even amount of the crumbed chicken and salsa and serve. Two filled tortillas is one serve.
Recipe Notes

This recipe contains 430 calories per serve.

Print Recipe
Spiced Quinoa Crumbed Chicken Tacos
This recipe comes straight from the 28 Day Weight Loss Challenge.
Prep Time 15 mins
Cook Time 25 mins
Servings
Ingredients
  • 1 tbs quinoa flakes (10 grams)
  • 1/4 tsp sweet paprika (0.25 grams)
  • 1/4 tsp ground cumin (0.25 grams)
  • 1/4 tsp ground coriander (0.25 grams)
  • 1/4 tsp dried oregano (0.25 grams)
  • 1/4 tsp chilli powder (0.25 grams)
  • cooking oil spray
  • 80 grams chicken breast fillets cut into strips
  • 1/4 medium avocado diced (30 grams)
  • 1/4 cup corn kernels fresh or tinned (40 grams)
  • 1/4 tomato diced (25 grams)
  • 1/4 red onion diced (25 grams)
  • 1 tbs fresh coriander chopped (5 grams)
  • 1 tbs lime juice (20 mls)
  • 2 small corn tortilla (48 grams)
Prep Time 15 mins
Cook Time 25 mins
Servings
Ingredients
  • 1 tbs quinoa flakes (10 grams)
  • 1/4 tsp sweet paprika (0.25 grams)
  • 1/4 tsp ground cumin (0.25 grams)
  • 1/4 tsp ground coriander (0.25 grams)
  • 1/4 tsp dried oregano (0.25 grams)
  • 1/4 tsp chilli powder (0.25 grams)
  • cooking oil spray
  • 80 grams chicken breast fillets cut into strips
  • 1/4 medium avocado diced (30 grams)
  • 1/4 cup corn kernels fresh or tinned (40 grams)
  • 1/4 tomato diced (25 grams)
  • 1/4 red onion diced (25 grams)
  • 1 tbs fresh coriander chopped (5 grams)
  • 1 tbs lime juice (20 mls)
  • 2 small corn tortilla (48 grams)
Instructions
  1. Preheat oven to 200C and line a baking tray with baking paper.
  2. Combine quinoa flakes with paprika, cumin, ground coriander, oregano and chilli powder and mix well.
  3. Add the chicken strips to the quinoa mix and coat well, pressing the quinoa flakes and spices into the chicken.
  4. Lay the chicken strips onto the prepared tray and lightly spray with cooking oil spray. Bake for 10-15 minutes, then turn chicken over, spray again with cooking oil spray and return to the oven for a further 10 minutes or until chicken is cooked through and the crumbs are golden.
  5. While the chicken is cooking combine the avocado, corn, tomato, onion, fresh coriander and the lime juice.
  6. Heat the tortillas according to packet directions.
  7. Fill each tortilla with an even amount of the crumbed chicken and salsa and serve. Two filled tortillas is one serve.
Recipe Notes

This recipe contains 430 calories per serve.