Quinoa Coated Chicken Nuggets
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Ingredients
- 1 cup cooked quinoa (equal to ⅓ cup of dry quinoa + ⅔ cup water)
- 1 lb chicken breast, boneless & skinless
- 1 egg
- ½ cup GF all-purpose flour
- ¼ tsp garlic powder
- ¼ tsp paprika
- oil spray / cooking spray
Preparation
- Cook the quinoa by combining the dry quinoa and water (or vegetable/chicken broth) in a saucepan. Bring to a boil. Cover the pan, reduce to a simmer, and cook for 10 minutes. Turn the heat off, leave the lid on, and let the quinoa sit on the stove for another 5 to 7 minutes. Fluff with a fork, and set aside. Or you can use already cooked quinoa - it should be 1 cup of cooked quinoa.
- Preheat the oven to 425 degrees. Line sheet pan with parchment paper.
- Cut the chicken breast into the size of nuggets. I like to do the size of your thumb.
- Put GF all-purpose flour, garlic powder, and paprika in a bowl, and mix it together. Put egg in another bowl, and whisk it. Put cooked quinoa in another bowl.
- Take each chicken nugget, and go through the 3 bowls with it. First cover the chicken nuggets in flour + spices, then dip it in the egg, and then cover it in quinoa. Put each chicken nugget on sheet pan. Repeat with all chicken nuggets. Spray chicken nuggets evenly with olive oil spray / cooking spray.
- Bake for 20 minutes. Flip the nuggets over. Bake for 5 more minutes. Use a meat thermometer to check that the internal temperature of the chicken has reached 165 degrees.
- Add salt & pepper if desired. Serve with ketchup, yellow mustard, dijon mustard, or another sauce/dip! Can store any leftovers in an airtight container for a few days, or freezer for longer.
Occasion:
Super Bowl
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