These homemade chicken nuggets are a healthier take on a family favourite, with a deliciously crispy coating and plenty of flavour. They’re easy to make, perfect for a quick meal, and just as tasty served cold as they are straight from the oven. Ideal for popping into lunch boxes, taking on picnics or having ready in the fridge for an easy lunch or snack.
Serves 4
Ingredients:
450g chicken breasts, cut into chunks
1 cup (185g) cooked quinoa
1 egg, beaten
¼ cup (30g) cup Parmesan, grated
1 Tbsp dried herbs, of choice
Method:
Set oven to 180°C. Prepare a baking tray covered with baking paper and evenly spread out the cooked quinoa. Bake for around 20-25 minutes, checking often and stirring to avoid burning. Once quinoa is crispy, set aside to cool.
Increase the oven temperature to 200°C.
Whisk the egg in a bowl together with the Parmesan and herbs. Prepare a separate plate with the quinoa. Dip the chicken chunks 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.