Quinoa Crusted Chicken Nuggets (Gluten Free)

  • Cooking and Prep: 50 m
  • Serves: 10
  • Contains:

Chicken: the humble protein present in so many of our homes. Before I discovered anything dubbed “healthy living,” my favorite preparation was just roasting on the bone with some spices – until crispy yet soft. While this is still the most ideal preparation for many, tweaking and playing around yields recipes that are still simple to prepare and loaded with flavor.


If it doesn’t taste delicious, I don’t care how good it is for me – I’m not eating it! Living healthfully shouldn’t be about fistfuls of kale that leave you gagging and distressed. Here – you can have those chicken nuggets, just with a healthy twist!

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Chicken Nuggets

  1. Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with Gefen Parchment Paper and spray with cooking spray; set aside.

  2. Cook quinoa according to package directions; salt and pepper to taste.

  3. Cut chicken into flat, two-inch, nugget-sized pieces.

  4. In a small bowl, combine the flour, salt, and pepper.

  5. In another small bowl, whisk together the egg and water.

  6. Working in small batches, coat pieces of chicken with the flour mixture; then, dip in egg mixture to coat completely, letting the excess egg drip off. Finally, drop into the quinoa, lightly pressing and flipping until all sides are coated.

  7. Place quinoa-coated chicken onto the prepared baking sheet; spray with a little extra cooking spray if desired to make them extra crispy, and drizzle with honey.

  8. Bake for 20 minutes or until the outsides are slightly browned and the chicken is cooked through. Serve with your favourite dipping sauce.


Here I used chickpea flour, but any works. Almond would be nice, too.

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