Quinoa chicken nuggets with green salad
Crispy chicken nuggets coated in baked quinoa and parmesan, served with a fresh green salad, a real-food upgrade on the takeaway version.
Real-food chicken nuggets, no pre-fab crumb, no deep-frying, no compromise on flavour. The quinoa gives them a proper crunch and adds protein. Kids eat them, adults eat them. Win all round.
Ingredients
- 500g chicken breasts, cut into chunks
- 1 cup cooked quinoa
- 1 egg
- 1 egg white
- 1/3 cup plus 1 tablespoon parmesan, grated
- 1 teaspoon rosemary
- Pinch of sea salt and pepper
- Salad: 2 cups lettuce, chopped
- Salad: 2 cups rocket, chopped
- Salad: 2 cups kale, chopped
- Salad: 2 tablespoons olive oil
- Salad: lemon juice, to taste
Method
- Preheat oven to 210°C.
- Spread the cooked quinoa on a parchment-lined baking sheet. Bake for 15 minutes. Let cool.
- In a bowl, mix the baked quinoa, parmesan, rosemary, salt, and pepper.
- Beat the eggs together in a smaller bowl.
- Dip each chicken chunk in the egg, then coat with the quinoa mixture.
- Place the coated nuggets on a baking sheet and bake for about 10 minutes until cooked through.
- Mix all the salad greens together with olive oil, salt, pepper, and lemon juice as a dressing.
- Serve the nuggets with the salad on the side.
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