Rating: 4 stars
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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.

Rebecca Longshore
Rebecca Longshore
Recipe by Cooking Light September 2016

Gallery

Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
Serves 4 (serving size: 5 nuggets and about 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • 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.

Nutrition Facts

303 calories; fat 9.1g; saturated fat 1.7g; mono fat 3.3g; poly fat 1.7g; protein 26g; carbohydrates 27g; fiber 2g; cholesterol 105mg; iron 2mg; sodium 431mg; calcium 82mg; sugars 4g; added sugar 3g.
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