• 1 lbs. (450g) chicken breasts, cut into chunks
• 1 cup (185g) cooked quinoa
• 1 egg, beaten
• 1/4 cup (30g) cup parmesan, grated
• 1 tbsp. dried herbs, of choice
Prep: 25 mins
Cook: 20 mins
Set oven to 350F (180C). Prepare a baking tray covered with baking paper and evenly spread out the cooked quinoa. Bake for around 20-25 mins, checking often and stirring to avoid burning. Once quinoa is crispy, set aside to cool.
Increase the oven temperature to 390F (200C).
Chop the chicken into chunks. Whisk the egg in a bowl together with the parmesan and herbs. Prepare a separate plate with the quinoa. Dip the chicken first in the egg, then coat with the quinoa.
Place the chicken nuggets on a baking tray covered with baking paper and bake for about 15-20 minutes, until chicken is cooked through.