Quinoa Crusted Chicken Nuggets

5 from 6 votes

Delicious pieces of chicken coated in quinoa.

Prep Time20

Cook Time35

Total Time55

Course: Lunch / Main meal

Cuisine: Western

Diet: Gluten Free

Servings: pieces

Calories: 77kcal

Author: Amy

1½ cups (375 ml) Chicken stock/broth
¾ cup (135g) White quinoa rinsed
650g (1.4 lb) Chicken breasts approx. 2 large breasts, cut into 1½ inch (3-4cm) chunks
⅓ cup (55g) Buckwheat flour or all-purpose/plain flour
2 Eggs beaten

Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15-17 mins. Remove from the heat and allow to sit for 5-10 mins with the lid still on. (There should be no liquid remaining).
Remove quinoa from the pan and place on a large plate/dish to chill. Once cooled to room temp, place in the refrigerator. (You want the quinoa to be cold for rolling the chicken in.)
Preheat oven to 200c / 400f and line a large baking sheet with parchment paper. Optional: add an oil-sprayed rack on top for optimal baking.
Dip the chicken pieces in the flour, then the egg and finally roll in the quinoa. Ensure the chicken is fully coated. Place chicken pieces on the prepared baking sheet.
Spray the chicken nuggets with cooking oil and bake until cooked through - 15 -20 mins (depending on size of the chicken pieces)

If cooking for young children use homemade chicken stock or low-sodium chicken stock/broth.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.