Serves 4

• 1 lbs. chicken breasts, cut into chunks

• 1 cup cooked quinoa

• 1 egg, beaten

• ¼ cup cup parmesan, grated

• 1 tbsp. dried herbs, of choice

Preheat oven to 350F. Prepare a baking sheet covered with parchment 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 sheet covered with parchment paper (you can use the one you used for the quinoa and bake for about 15-20 minutes, until chicken is cooked through.