- Preheat the oven to 230°C (450°F). Line a baking sheet with parchment paper. Set aside.
- Mix quinoa, Parmesan, 15 mL (1 tbsp.) parsley, garlic seasoning blend, salt, and pepper together in a small bowl. Set aside.
- Coat chicken fillets with cornstarch. Dip in egg whites, then in quinoa mixture; arrange in single layer on prepared baking sheet Drizzle with olive oil. Bake 12 to 15 minutes, until chicken is cooked through.
- Meanwhile, prepare the dip: mix yogurt, garlic powder, and remaining parsely together in a small bowl. Serve chicken fillets with the dip.
No deep frying required! Chicken croquettes get a crunchy low-fat crust made with quinoa and egg whites. And by replacing the mayonnaise in the dip with non-fat yogurt, you get a delicious dipping sauce that's low in fat.