In a medium sized bowl, combined the quinoa, flax seed, nutritional yeast, granulated garlic, and Italian seasoning.

In a separate bowl, combine the eggs and Dijon Mustard.

Dip each piece of chicken into the egg wash mixture, and then over into the quinoa mixture.

Lay each piece on a parchment lined baking sheet.

For prep ahead - freeze the chicken raw overnight and then transfer into freezer safe container. Doing this allows prevents the chicken fingers from freezing in one big ball.

To cook, bake at 375F for 20-30 minutes. Cook time is completely dependent on the size of your chicken. Cook to 165F.

If you like yours extra crispy, you can spray the chicken with cooking spray and put under the broiler for a minute or two.