If you have any leftover quinoa, I’ve got the perfect idea for you! This quinoa crusted chicken nuggets are to die for! Check’em out.
2 tbsps of finely grated parmesan cheese.
2 tbsps of low fat buttermilk.
1 ½ cups of chilled cooked quinoa.
3 tbsps of plain 2% reduced fat greek yogurt.
2 tsps of yellow mustard.
1.1 ounce of white rice flour (¼ cup).
¾ tsps of garlic powder, divided.
3 tbsps of canola mayonnaise.
2 tsps of honey.
½ tsp of dijon mustard.
Season the chicken with salt and pepper.
In a shallow dish, mix together the flour, cheese and ½ tsp of garlic powder.
In a second dish, mix together the buttermilk and egg.
In a third dish, place the quinoa.
Now, dredge the chicken in the flour, dip in the egg mixture and dredge in quinoa.
Coat a parchment paper lined baking sheet with cooking spray and place the chicken over it.
In a preheated oven to 425° bake for 15 minutes turning twice to cook both sides.
In a bowl, mix together the mayonnaise, yogurt, honey, mustards and ¼ tsp of garlic powder and serve the sauce with the nuggets.
Simple, easy and yummy! THe nuggets are amazing, and the sauce is just incredible. GIve it a shot, I’m sure you’ll be grateful!