Chicken Nuggets with Quinoa and Greens

For some reason my kids have recently started to opt for loads of bread and simple food. The weather is nice and sunny and I always tend to eat more simply when the sun is shining so that is probably why. Plus I can’t be bothered cooking when I can be playing in the sunshine!

Food that is fast and healthy is what I am currently after. I am also trying to get them involved and into the kitchen a little more. Inspired by these Wunder Nuggets from Hema at Crafty Counter over the pond in Arizona I googled some recipes and came up with a few interesting looking ones such as this from Plated. Then added my own twist.

I hope you and your kids like them!

Chicken Nuggets with a twist

  • Servings: 10-12
  • Difficulty: easy
  • Print

Chicken breasts x 2
Greens ie Kale, Chard or anything from your local market
Ground almond
Pine nuts
Onion & garlic powder
Salt & pepper to taste
Basil x
Eggs x 2

Beat the 2 eggs with a whisk. Leave these in a bowl.
Mix the ground almond, onion and garlic powder, basil, salt and pepper. Leave in a bowl.
Slice the chicken into 8-10 strips.
Dip the slices of chicken into the egg then coat with the ground almond mix.
Place on a baking tray and cook for 20 mins, turning halfway through.

Serve with quinoa and greens or whatever you fancy!

Quinoa – add 1/3 cup of quinoa to 1 cup water and boil until tender.
Greens – steam, add lemon to serve.

Health benefits:

Chicken is a lean protein source. Compared to processed chicken nuggets these strips contain no gluten, no additives, no binders or fillers. The coating is healthy and has no preservatives. All good stuff!

Quinoa is a higher protein source of carbohydrate. This means it usually causes less bloating than pasta or rice.

Greens – full of vitamins A, C and B6 plus Potassium. Is an antioxidant.


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