Serves 4 (serving size: 5 nuggets and about 2 tbsp. sauce)
Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
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
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
Est. added sugars 3g
How to Make It
Preheat oven to 425°F.
Sprinkle chicken with salt and pepper. Coat a parchment paper-lined baking sheet with cooking spray.
Combine flour, cheese, and 1/2 teaspoon 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.
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.
Combine mayonnaise, yogurt, honey, mustards, and remaining 1/4 teaspoon garlic powder. Serve with nuggets.