Quinoa Chicken Nuggets
Crunchy, baked chicken nuggets coated with cooked quinoa for a healthier twist on a family favorite.
Equipment
- Baking Sheet
- Parchment Paper
- Three Shallow Bowls
- Knife
- Cutting Board
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-size cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup whole-wheat flour for dredging
- 1 large egg lightly whisked
- 1 1/2 cups quinoa cooked, used as coating
- 2 tablespoons extra virgin olive oil to drizzle before baking
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chicken dry and cut into bite-size cubes; season evenly with the salt and pepper.
- Set up three shallow bowls: one with the whole-wheat flour, one with the lightly whisked egg, and one with the cooked quinoa.
- Dredge each chicken piece in flour, shaking off excess, then dip into the egg, letting excess drip off.
- Press the egg-coated chicken into the cooked quinoa until the quinoa adheres, coating all sides.
- Arrange the coated nuggets side by side on the prepared baking sheet and drizzle them with the olive oil.
- Bake for 40–45 minutes, turning once halfway through if desired, until the nuggets are golden brown and cooked through.
- Remove from the oven and serve hot with your favorite sauce.
Notes
- Use fully cooled, cooked quinoa for best adhesion.
- Cut chicken into similar-sized pieces for even cooking.
- Press quinoa gently so it sticks to the chicken.
- Bake until nuggets reach an internal temperature of 165°F (74°C).