Description

These Baked Chicken Nuggets with Hidden Quinoa are a healthier twist on a classic favorite. Ground chicken is combined with nutritious cooked quinoa and parmesan cheese, coated in a crispy breadcrumb mixture, and oven-baked to golden perfection. A perfect snack or meal for kids and adults alike that offers extra protein and fiber while keeping the nuggets moist and flavorful.

Ingredients

Scale

Main Ingredients

2 pounds ground chicken
1 cup cooked quinoa, cooled
1/4 cup shredded parmesan cheese
1/4 cup water
1/2 teaspoon salt

Coating

3/4 cup breadcrumbs
1/8 cup shredded parmesan cheese (half of the 1/4 cup used for coating mix)

For Cooking

Cooking oil (such as olive oil) for lightly coating the nuggets

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Instructions

Preheat Oven: Set your oven to 350º F to properly prepare it for baking the chicken nuggets.
Prepare Breadcrumb Mixture: In a small bowl or plate, combine the breadcrumbs with half of the shredded parmesan cheese, mixing thoroughly. Set this mixture aside for coating the nuggets later.
Mix Nugget Ingredients: In a large bowl, add the ground chicken, cooled cooked quinoa, water, salt, and remaining parmesan cheese. Use your hands to mix all ingredients well until fully combined, ensuring an even texture throughout the mixture.
Form Nuggets: Take a golf ball-sized amount of the chicken mixture and shape it into a ball. Press it firmly into the breadcrumb-parmesan mixture, flip, and coat all sides evenly to form the nugget shape. Place each coated nugget onto a sheet pan.
Repeat Coating: Continue forming and coating nuggets until all the chicken mixture is used, making approximately 24-25 nuggets. Arrange nuggets on the sheet pan close together but not touching to allow even baking.
Oil the Nuggets: Lightly spray or drizzle a small amount of cooking oil, such as olive oil, over each nugget. This helps them crisp up nicely during baking without excess fat.
Bake Nuggets: Place the sheet pan in the preheated oven and bake the nuggets for 15 minutes to cook through.
Broil for Crispiness: Switch the oven setting to broil and cook the nuggets for an additional 3-4 minutes until they turn golden brown and crispy on the outside. Remove from oven and serve immediately with your favorite dipping sauce.

Notes

Be sure to cool the quinoa before mixing it with the chicken to avoid affecting the texture of the nuggets.
You can substitute panko breadcrumbs for regular breadcrumbs for an extra crispy coating.
Use a cooking spray or a brush to lightly coat the nuggets with oil to avoid excess greasiness.
Make sure nuggets are not touching on the sheet pan to allow proper heat circulation for even cooking.
Leftover nuggets can be refrigerated for up to 3 days and reheated in the oven for best texture.