Quinoa Coated Chicken Nuggets
Kids love chicken nuggets – and now you will love them too! These quinoa coated chicken nuggets are easy to make and full of whole food proteins – without the junk. Kids and adults love these crispy chicken nuggets.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 1 none cooking spray
- 3/4 cup quinoa, uncooked
- 1 pound chicken breast
- 1/4 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper, ground
- 1 large egg
- 3 teaspoon water
- 2 cup cauliflower, florets
- 2 cup broccoli, florets
- 4 medium kiwi
Preheat oven to 350° F. Cover a baking sheet with parchment paper and spray with cooking spray; set aside.
Cook quinoa according to package directions; salt and pepper to taste.
Cut chicken into flat, 2-inch, nugget-sized pieces.
In a small bowl, combine the flour, salt, garlic powder, and pepper.
In another small bowl, whisk together the egg and water.
Working in small batches, coat pieces of chicken with the flour mixture; then, dip in egg mixture to coat completely, letting the excess egg drip off. Finally, drop into the quinoa, lightly pressing and flipping until all sides are coated.
Place quinoa-coated chicken onto the prepared baking sheet; spray with a little extra cooking spray if desired to make them extra crispy.
Bake for 20 minutes or until the outsides are slightly browned and the chicken is cooked through.
While chicken is baking, cut cauliflower and broccoli into small florets (if not already purchased that way).
Place an inch of water into the bottom of a large pot and add the veggies. Cover and bring to a boil, cooking for 2-3 minutes or until the desired doneness is reached.
Serve chicken and veggies with kiwi slices on the side.
Calories: 245kcal | Carbohydrates: 28g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 262mg | Fiber: 4g | Sugar: 5g