Quinoa Crusted Chicken Nuggets

Quinoa Crusted Chicken Nuggets

This crispy nugget is worth biting - and a great way to use the remaining quinoa. Kick the sauce with a notch with Sriracha, if you like. Garlic powder is very good here, because it distributes the flavor of garlic evenly without having to worry about chopped or burning garlic in the oven. It is also important to cool the quinoa, so that it is attached to the chicken. Rice flour makes this nugget gluten-free, but you can use whole or all-purpose wheat.

2 (6-oz.) skinless, boneless chicken breast halves, cut into 1-in. pieces
 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 Cooking spray
1.1 ounces white rice flour (about 1/4 cup)
2 tablespoons finely grated Parmesan cheese
3/4 teaspoon garlic powder, divided
2 tablespoons low-fat buttermilk
1 large egg
1 1/2 cups cooked quinoa, chilled
3 tablespoons canola mayonnaise
3 tablespoons plain 2% reduced-fat Greek yogurt
 2 teaspoons honey
2 teaspoons yellow mustard
 1/2 teaspoon Dijon mustard

How to Make It
Step 1
Preheat oven to 425°F.

Step 2
Sprinkle chicken with salt and pepper. Coat a parchment paper-lined baking sheet with cooking spray.

Step 3
Combine flour, cheese and 1/2 teaspoon of garlic powder in a shallow dish. Combine buttermilk and egg in another dish. Place quinoa in a third dish. Dredge chicken in flour mixture. Dip in egg mixture; dredge in quinoa.

Step 4
Arrange chicken in a single layer on prepared pan. Coat chicken with cooking spray. Bake at 425°F for 15 minutes or until done, turning once.

Step 5
Combine mayonnaise, yogurt, honey, mustards, and remaining 1/4 teaspoon garlic powder. Serve with nuggets.

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