Unlike the high saturated fat version of chicken, this recipe allows you to enjoy the delights of the savory finger food, chicken nuggets. A much healthier alternative as Hubby pointed out while I was cooking after figuring out I was actually making the nuggets from scratch.
What’s in it:
- Cooked quinoa, 2 c
- Boneless and skinless chicken breasts, cut into rectangle pieces
- Eggs, 2
- Flour, 1 c
- Salt, 1 tsp
- Pepper, 1 tsp
- Garlic powder, 1 tsp
Grease the baking sheet and preheat the oven to 220C. Combine flour, salt, pepper, and garlic powder in a mixing bowl. In a separate bowl, prepare the egg batter. Use another bowl for the quinoa. Coat the chicken pieces first with the dry ingredients, followed by the egg batter and lastly the quinoa. Lay the chicken pieces equally spaced on the baking sheet so that they don’t stick together while baking. Let the chicken bake for 15 to 20 minutes or until the chicken is cooked.
Serve with a side of salad, rice, potatoes, or pasta. Our household-approved nugget dips are ketchup, sweet and sour sauce, or even just as it is. You’ll find that the chicken is juicy while the quinoa coating is crispy and everything is just oh-so yummy!
There is a complete veggie option that doesn’t use any meat but a mix of minced vegetables like carrots and broccoli while using a silicon mold to support the shape of your veggie nuggets while baking.
Try either of these versions and discover satisfying savory flavors.