Homemade Quinoa Chicken Nuggets
Fuel your body with this high-protein blueberry smoothie, designed for muscle recovery and digestive wellness. This blend features gut-friendly fiber from chia seeds, antioxidant-rich blueberries, and hydrating coconut water. Whey protein provides a powerful boost to keep you feeling full and energized.
Avg. Recipe Cost (US)
$2.93
Avg. Recipe Cost (UK)
£2.10
Nutritional Information (approx)
- Calories: 310 kcal
- Protein: 20 g
- Fats: 10 g
- Carbs: 35 g
- Fibre: 5 g
Tags
Gluten Free High Protein Lunch Dinner Snack
Ingredients
- coconut water - ½ cup (125ml)
- almond milk (unsweetened) - ½ cup (125ml)
- vanilla whey protein - 1 scoop
- frozen blueberries - ½ cup (50g)
- ground cinnamon - 1 tsp.
- chia seeds - 1 tsp.
Preparation Instructions
- 1. Set oven to 350°F (180°C). Prepare a baking tray covered with baking paper and evenly spread out the cooked quinoa. Bake for around 20-25 minutes, checking often and stirring to avoid burning. Once quinoa is crispy, set aside to cool.
- 2. Increase the oven temperature to 390°F (200°C).
- 3. Whisk the egg in a bowl together with the Parmesan and herbs. Prepare a separate plate with the quinoa. Dip the chicken chunks first in the egg, then coat with the quinoa.
- 4. Place the chicken nuggets on a baking tray covered with baking paper and bake for about 15-20 minutes, until chicken is cooked through.