Serves 3
35 min
Healthy Chicken Nuggets
Recipe GLPR2823ab6dea914f
Crispy baked chicken nuggets made with boneless, skinless chicken breasts coated in a gluten-free buckwheat and quinoa mixture. These protein-packed nuggets are free from common allergens and are perfect as a healthier main course option. Serve with your favorite sides for a nutritious meal.
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Ingredients
3 pieces boneless, skinless chicken breasts
55 gram buckwheat flour
60 gram quinoa, rinsed and cooked
1 piece large egg
2 tablespoon water
Directions
Cook the quinoa according to package directions, then set aside to cool and dry for about 5 minutes.
Pat the chicken breasts dry with paper towels. Cut them into nugget-sized pieces, approximately 1.5 to 2 inches each.
In a shallow bowl, whisk together the egg and water until well combined.
In another shallow bowl, combine the buckwheat flour and cooled cooked quinoa. Mix thoroughly to create an even coating mixture.
Dip each chicken piece into the egg mixture, allowing excess to drip off.
Roll the coated chicken piece in the buckwheat-quinoa mixture, pressing gently so the coating adheres evenly. Place on a parchment-lined baking sheet.
Preheat oven to 400°F (200°C). Bake the nuggets for 18-22 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part.
Let cool for 2-3 minutes before serving.
