Dry Baked Quinoa Crumbed Chicken Nuggets

A healthy take on the ever so popular chicken nugget.

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 Small chicken breasts
 1/2 Cup Quinoa flakes
 2 Tbsp. grated Parmesan (30g)
 1 tsp Mixed herbs
 1/4 Cup wholemeal plain flour
 1 large egg
1

Preheat an oven to 180 degrees Celsius

2

Line a baking tray with baking paper

3

Slice the chicken breast into nugget sized pieces or keep whole if desired into either strips or nugget size pieces

4

In a medium bowl, combine quinoa, Parmesan and mixed herbs

5

Place flour in to a second medium size bowl

6

Place egg in to a third, medium size bowl and beat lightly

7

Toss the chicken in the flour, shaking off any excess

8

Then dip the chicken in the egg and then into the quinoa mixture, pressing on firmly to coat all over

9

Transfer crumbed chicken to the baking tray and bake for 15 minutes or until the chicken is cooked and quinoa is golden brown

10

Serve with a nice, leafy green salad and home made potato wedges (see our recipe)

Nutrition Facts

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

 2 Small chicken breasts
 1/2 Cup Quinoa flakes
 2 Tbsp. grated Parmesan (30g)
 1 tsp Mixed herbs
 1/4 Cup wholemeal plain flour
 1 large egg

Directions

1

Preheat an oven to 180 degrees Celsius

2

Line a baking tray with baking paper

3

Slice the chicken breast into nugget sized pieces or keep whole if desired into either strips or nugget size pieces

4

In a medium bowl, combine quinoa, Parmesan and mixed herbs

5

Place flour in to a second medium size bowl

6

Place egg in to a third, medium size bowl and beat lightly

7

Toss the chicken in the flour, shaking off any excess

8

Then dip the chicken in the egg and then into the quinoa mixture, pressing on firmly to coat all over

9

Transfer crumbed chicken to the baking tray and bake for 15 minutes or until the chicken is cooked and quinoa is golden brown

10

Serve with a nice, leafy green salad and home made potato wedges (see our recipe)

Dry Baked Quinoa Crumbed Chicken Nuggets

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Gastric conditions and diseases are our specialty and we consult with many clients who have suffered for years or decades and sometime their whole life with debilitating symptoms.  Migraines, persistent cough, skin conditions, nerve and pain sensitivity and many other symptoms can be related to diet and food chemicals.  Many of our clients experience relief from symptoms within two weeks following our advice.

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Lisa
Nutrition Facts

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.

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