Name: Crispy Baked Chicken Nuggets with Quinoa and Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken Breast, cubed; 2 tbsp Almond Flour; 1 large Egg White; 1/2 cup cooked Quinoa; 2 cups Mixed Greens; 1/2 tsp Garlic Powder; 1/2 tsp Smoked Paprika

Crispy Baked Chicken Nuggets with Quinoa and Mixed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Nuggets with Quinoa and Mixed Greens

Tender chicken breast pieces coated in seasoned almond flour and baked until golden, served alongside fluffy quinoa and crisp mixed greens.

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NUTRITION

Protein

57.7g

Fat

14.6g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast, cubed

2 tbsp Almond Flour

1 large Egg White

1/2 cup cooked Quinoa

2 cups Mixed Greens

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized nugget pieces and pat them dry with a paper towel.
3
In a small shallow bowl, whisk the egg white until it is slightly frothy.
4
In a separate shallow bowl, combine the almond flour, garlic powder, smoked paprika, and a pinch of salt and pepper.
5
Dip each chicken piece into the egg white, then dredge it through the almond flour mixture until evenly coated.
6
Place the nuggets on the prepared baking sheet in a single layer, ensuring they do not touch.
7
Bake for 15 to 18 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.
8
While the nuggets bake, warm the pre-cooked quinoa and place the mixed greens in a serving bowl.
9
Serve the crispy chicken nuggets over the bed of quinoa and greens, finishing with a squeeze of fresh lemon if desired.