A healthy take on the ever so popular chicken nugget.
Preheat an oven to 180 degrees Celsius
Line a baking tray with baking paper
Slice the chicken breast into nugget sized pieces or keep whole if desired into either strips or nugget size pieces
In a medium bowl, combine quinoa, Parmesan and mixed herbs
Place flour in to a second medium size bowl
Place egg in to a third, medium size bowl and beat lightly
Toss the chicken in the flour, shaking off any excess
Then dip the chicken in the egg and then into the quinoa mixture, pressing on firmly to coat all over
Transfer crumbed chicken to the baking tray and bake for 15 minutes or until the chicken is cooked and quinoa is golden brown
Serve with a nice, leafy green salad and home made potato wedges (see our recipe)
Servings 2
- Amount Per Serving
- Calories 448
- % Daily Value *
- Total Fat 9.93g16%
- Saturated Fat 3.91g20%
- Sodium 289.27mg13%
- Total Carbohydrate 37.47g13%
- Dietary Fiber 5.63g23%
- Sugars 2.50g
- Protein 48.92g98%
- Vitamin A 9.30%
- Vitamin C 2.62%
- Calcium 20.84%
- Iron 20.22%
- Vitamin B12 55.00%
- Iodine 3.79%
- Magnesium 49.82%
- Zinc 44.88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Many frozen chicken nuggets contain only 40% chicken with the rest of the nugget being full of fillers (often potato starch, water and lots of additives).
You can also pay about $25 per kilo for frozen nuggets but you can buy 100% chicken tenderloins for less than $10 per kilo.
Quinoa is a gluten free grain so for those with Coeliac Disease, buy a gluten free plain flour to coat the chicken with and you can safely eat this with the rest of the family.
Ingredients
Directions
Preheat an oven to 180 degrees Celsius
Line a baking tray with baking paper
Slice the chicken breast into nugget sized pieces or keep whole if desired into either strips or nugget size pieces
In a medium bowl, combine quinoa, Parmesan and mixed herbs
Place flour in to a second medium size bowl
Place egg in to a third, medium size bowl and beat lightly
Toss the chicken in the flour, shaking off any excess
Then dip the chicken in the egg and then into the quinoa mixture, pressing on firmly to coat all over
Transfer crumbed chicken to the baking tray and bake for 15 minutes or until the chicken is cooked and quinoa is golden brown
Serve with a nice, leafy green salad and home made potato wedges (see our recipe)