Welcome to yet another recipe in my Just say NO to nuggets campaign!
I have been making this one for a while now and was pretty chuffed that Australian Healthy Food Guide published it in 2010 as a reader recipe.
This recipe is gluten-free, egg-free and contains protein-packed quinoa and lots of yummy spices.
Okay, so this is what you need:
500g organic or free range chicken, cut into strips
1/2 cup buttermilk (use homemade mayo if you are dairy-free)
1/2 cup of organic quinoa flakes
1/2 cup of dukkah (purchase from spice aisle or make it in your thermomix)
1/2 tablespoon of Herbamare
Okay, so this is how you do it:
Marinate the chicken strips in buttermilk. I like to leave it overnight as it makes the chicken really moist and tender, but a couple of hours is okay.
Preheat your oven to 200 degrees celsius.
Mix the quinoa flakes, dukkah and Herbamare well and place on a plate.
Taking the strips one at a time, slightly wipe off the buttermilk on the side of the bowl.
Roll in the quinoa mix, pressing it on firmly.
Chuck them onto a tray lined with baking paper and give them a spritz with some oil.
Our favourite dipping sauce to serve with this is mango chilli chutney and greek yoghurt.
It is lovely served with a huge salad and nice the next day in a wrap with salad for lunch.
As always, I love to know if you make one of my recipes, so come back and leave me a comment!
Want to make some more healthy, homemade chicken ‘nuggets’? Check out the recipes here.