Baked Quinoa Chicken Nuggets
6 servings
38 g
6 g
14 g
1 1/2 lb (680g) chicken breast tenders
2 pouches (8.5 oz / 240g each) cooked plain quinoa
2 large eggs
1/2 cup (50g) grated Parmesan
2 tbsp Italian seasoning
2 lb (900g) broccoli florets
3 tbsp (45ml) olive oil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 400°F and line 2 baking sheets with parchment.
Bake quinoa 12–15 minutes, stirring once, until lightly crisp, or microwave pouch according to directions. Transfer to a shallow bowl.
Mix eggs, Parmesan, Italian seasoning, and 1/2 tsp salt in another bowl.
Dip chicken in egg, then press into quinoa to coat. Place on a baking sheet and drizzle with 1 tbsp olive oil.
Toss broccoli with 2 tbsp olive oil, 1/2 tsp salt, and pepper on the second sheet.
Bake both 15–18 minutes, until chicken reaches 165°F and broccoli is browned.
