Low FODMAP Baked Quinoa Chicken Nuggets Recipe

Servings -1

Ingredients

• ¼ cup GF all-purpose flour
• 1 Casa De Santé savory Tuscan Herb granola packet
• Casa De Santé Tuscan Herb seasoning
• 2 eggs
• 1/3 cup cooked quinoa
• 1/3 lb. boneless, skinless chicken tenders, cut into bite-size pieces
• Mustard, as needed for serving (optional)
• 1 tsp. Maple syrup (optional)
• Barbecue sauce, as needed for serving (no HFCS) (optional)

Preparation

1. Preheat the oven to 400°F. Prepare a baking sheet lined with greased parchment paper.
2. Prepare quinoa per box instructions and set aside 1/3 cup of cooked quinoa.
3. In a coffee grinder or food processor, finely grind the pack of Casa De Santé savory Tuscan Herb granola.
4. In a medium-size shallow bowl, whisk the flour with the ground savory granola and a pinch of Casa De Santé Tuscan Herb seasoning to combine.
5. In a second medium-size shallow bowl, whisk the eggs. Place the cooked quinoa in a third medium-size shallow bowl.
6. Dredge a piece of chicken in the flour mixture until coated. Dip it into the egg, let the excess drip off and then dip it into the quinoa to coat fully.
7. Transfer to the prepared baking sheet. Repeat with the remaining chicken pieces.
8. Spray the chicken nuggets with nonstick cooking spray and then bake until they are golden brown and fully cooked, 12 to 15 minutes. Flip halfway through cooking.
9. Serve the nuggets warm, with maple-mustard and barbecue sauce on the side for dipping.

450 calories (without condiments)
GF, Dairy-free, Soy-free

We hope you enjoyed this Low FODMAP Baked Quinoa Chicken Nuggets Recipe!