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Nutrition info

AmountPer serving
  • Calories299
  • Protein40 g
  • Fat12 g
  • Saturated fat3 g
  • Carbohydrates30 g
  • Fibre2 g
  • Sugars8 g
  • Cholesterol223 mg
  • Sodium438 mg
% Daily ValuePer serving
  • Potassium15
  • Calcium4
  • Iron26
  • Vitamin A7
  • Vitamin C7
  • Vitamin B631
  • Vitamin B1237
  • Folate30
  • Magnesium
  • Zinc48
Food prep tip

Honey Quinoa Chicken Nuggets

  • Breast
  • Dinner
Prepping20min
Cooking20min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 40 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Heat oven to 400°F (200°C). Trim any fat from chicken. Cut into “two-bite” size pieces – thighs into 3 pieces and breasts into 6 pieces – keeping them as similar in size as possible. In a medium size bowl, whisk eggs with salt, honey, Dijon and poultry seasoning if using. Place flour and quinoa in separate bowls.

2

Coat a piece of chicken with flour, then shaking off excess, place in egg mixture and turn to coat. Letting excess drip off, place in quinoa and gently press down. Turn and press again to lightly coat. Set on a parchment paper lined baking sheet. Repeat with remaining chicken.

3

Bake in center of a 400°F (200°C) oven until golden and no pink remains in chicken, about 20 minutes.Nuggets should reach an internal temperature of 165°F (74°C).