Baked Quinoa-Crusted Chicken Nuggets
about 1 pound, cut into nugget size pieces
rinsed well and patted dry with paper towels (gets a tad messy)
olive or grapeseed work well, divided
or cayenne if you're feeling spicy!
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