Often times we want to eat healthy, but don’t want to take the time to cook because healthy food is usually prepared fresh. Sometimes heating some frozen meals are just so much simpler and faster. Well what if I told you I have an incredibly delicious freezer friendly snack that is jam packed with nutrition? Sounds almost too good to be true huh? These quinoa chicken nuggets are made from chicken breast, cooked quinoa, and sautéed vegetables… And of course a little bit of cheese and panko bread crumbs to give them a nice crispy texture from the outside. If you have the chance to ground your own meat, please please do! Grounding  your own chicken will make these nuggets taste oh so amazing. If you ever see a sale on chicken breast, stock up, ground it, and freeze it in zip lock bags. You won’t believe how much better your food will taste with your own ground chicken.

 

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Ingredients:

1/2 small onion, diced
1 small carrot, diced
1 stalk celery, diced
olive oil for frying
1/2 cup uncooked quinoa
2 lb ground chicken breast
1/2 cup grated or shredded Parmesan cheese
1 cup shredded mozzarella
1 clove garlic, minced or zested
1 tsp salt
1/4 tsp pepper
1 cup flour
3 eggs, beaten together
Panko bread crumbs

Instructions:

1. Dice the onion, carrot, and celery into fine pieces.

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2. Heat about 2 tbsp of olive oil over medium  and sauté the diced vegetables until the onion becomes translucent. Set aside and let it cool down to room temperature.

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3. Rinse the quinoa really well, then cook according to the package instructions and set aside until cooled.

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4. In a food processor, blend the the sautéed vegetables until they turn into a paste.

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5. In a large bowl, combine the ground chicken, cooked quinoa, processed vegetables, parmesan, mozzarella, salt, and black pepper.

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6. Scoop out a heaping tablespoon of the ground chicken mixture and form it into a round nugget.

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7. Dredge each nugget into the flour, then dip into the beaten eggs.

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8. Coat both sides with panko bread crumbs and set aside on a baking sheet.

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9. Heat 2 inches of olive oil in a cast iron or heavy bottomed pan and cook each nugget for about 3-4 minutes on each side.

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Note: After you coat the nuggets in panko, you can keep them frozen in an airtight container for later.

 

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Quinoa Chicken Nuggets
 
Prep time
Cook time
Total time
 
Author:
Serves: 50 nuggets
Ingredients
  • ½ small onion, diced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • olive oil for frying
  • ½ cup uncooked quinoa
  • 2 lb ground chicken breast
  • ½ cup grated or shredded Parmesan cheese
  • 1 cup shredded mozzarella
  • 1 clove garlic, minced or zested
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup flour
  • 3 eggs, beaten together
  • Panko bread crumbs
Instructions
  1. Dice the onion, carrot, and celery into fine pieces.
  2. Heat about 2 tbsp of olive oil over medium and sauté the diced vegetables until the onion becomes translucent. Set aside and let it cool down to room temperature.
  3. Rinse the quinoa really well, then cook according to the package instructions and set aside until cooled.
  4. In a food processor, blend the the sautéed vegetables until they turn into a paste.
  5. In a large bowl, combine the ground chicken, cooked quinoa, processed vegetables, parmesan, mozzarella, salt, and black pepper.
  6. Scoop out a heaping tablespoon of the ground chicken mixture and form it into a round nugget.
  7. Dredge each nugget into the flour, then dip into the beaten eggs.
  8. Coat both sides with panko bread crumbs and set aside on a baking sheet.
  9. Heat 2 inches of olive oil in a cast iron or heavy bottomed pan and cook each nugget for about 3-4 minutes on each side.