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Baked Quinoa-Crusted Chicken Nuggets

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 3
Calories 500kcal
Author Lauren Goslin


  • 5 chicken tenders about 1 pound, cut into nugget size pieces
  • 2/3 c. quinoa rinsed well and patted dry with paper towels (gets a tad messy)
  • 2 T. oil olive or grapeseed work well, divided
  • 3/4 t. sea salt
  • 1/4 t. black pepper or cayenne if you're feeling spicy!
  • 1/2 t. dried basil
  • 1/2 t. dried oregano
  • 1/4 t. dried thyme


  • Preheat the oven to 350 degrees.
  • Spread the rinsed and dried quinoa onto a cookie sheet.
  • Bake the quinoa for eight minutes.
  • In the meantime, mix one tablespoon of the oil with the salt and pepper.
  • Toss the chicken in the seasoned oil.
  • Once the quinoa has cooled, mix it in a pie plate with the spices.
  • Increase the oven temperature to 425 degrees.
  • Coat the chicken nuggets with the quinoa mix. This works well if you have a set of prongs, as you can flip the pieces over without getting your fingers messy.
  • Place the coated pieces of chicken onto a parchment paper-lined cookie sheet.
  • Drizzle the remaining tablespoon of oil over the tops of the nuggets.
  • Bake the nuggets for 15 minutes.
  • Flip the nuggets over, and bake for 9 more minutes.
  • Remove the nuggets from the oven, and sprinkle them with a bit more salt and pepper while they're still hot.
  • Allow them time to cool and serve with marinara or sauce of your choice!


Nutrition facts are based on using olive oil. Weight Watchers points (new system): 13


Serving: 3g | Calories: 500kcal | Carbohydrates: 23.2g | Protein: 48.8g | Fat: 22.7g | Saturated Fat: 4.7g | Polyunsaturated Fat: 18g | Cholesterol: 135mg | Sodium: 600mg | Fiber: 2.7g