Quinoa-Crusted Chicken Nuggets

Name: Quinoa-Crusted Chicken Nuggets
Total time: 35 min
Yield: Serves 4 (serving size: 5 nuggets and about 2 tbsp. sauce)
Ingredients: 2 (6-oz.) skinless, boneless chicken breast halves, cut into 1-in. pieces; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 ⅛ ounces white rice flour (about 1/4 cup); 2 tablespoons finely grated Parmesan cheese; ¾ teaspoon garlic powder, divided; 2 tablespoons low-fat buttermilk; 1 large egg; 1 ½ cups cooked quinoa, chilled; 3 tablespoons canola mayonnaise; 3 tablespoons plain 2% reduced-fat Greek yogurt; 2 teaspoons honey; 2 teaspoons yellow mustard; ½ teaspoon Dijon mustard

1 Rating
1 Review

These crispy nuggets are worth nibbling—and a great way to use leftover quinoa. Kick the sauce up a notch with a dash of Sriracha, if you like. Garlic powder is great here, as it evenly distributes garlic flavor without having to worry about any mincing or the garlic burning in the oven. It's also important to chill the quinoa, so it adheres to the chicken. Rice flour keeps these nuggets gluten-free, but you can use whole-wheat or all-purpose instead.

By Rebecca Longshore

Recipe by Cooking Light September 2016

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Quinoa-Crusted Chicken Nuggets

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Quinoa-Crusted Chicken Nuggets

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Quinoa-Crusted Chicken Nuggets