1 lbs. (450g) chicken breasts, cut into chunks
1 cup (185g) cooked quinoa
1 egg, beaten
¼ cup (30g) cup parmesan, grated
1 tbsp. dried herbs, of choice
Set oven to 350F
Prepare a baking tray covered with baking paper and evenly spread out the cooked quinoa. Bake for around 20-25 mins, checking often and stirring to avoid burning. Once quinoa is crispy, set aside to cool.
Increase the oven temperature to 390F.
Chop the chicken into chunks. Whisk the egg in a bowl together with the parmesan and herbs. Prepare a separate plate with the quinoa. Dip the chicken first in the egg, then coat with the quinoa.
Place the chicken nuggets on a baking tray covered with baking paper and bake for about 15-20 minutes, until chicken is cooked through.