Cook these yummy nuggets for the kids these school holidays.
- 1 1/2 cups unsalted macadamias finely chopped
- 1 1/2 cups dried white quinoa
- 1/2 cup quinoa flour
- 2 eggs lightly whisked
- salt and pepper to taste
- 500 g chicken tenderloins cut into 3cm lengths
- macadamia oil for brushing
- tomato relish to serve
Preheat oven to 200°C fan forced. Line 2 oven trays with non-stick baking paper.
Combine the chopped macadamias and dried quinoa onto a plate. Place the flour and egg in separate medium shallow bowls. Season the flour with salt and pepper.
Place the chicken into the flour and gently toss to coat. Dip a chicken piece into the egg then roll into the quinoa-macadamia mix. Place onto the lined baking trays. Repeat with remaining chicken pieces. Lightly brush with macadamia oil.
Bake in the preheated oven for 6-8 minutes or until golden and brown. Turn and brush the other side. Cook for a further 6-8 minutes or until golden brown and cooked through.
Season and serve with tomato relish.
Calories: 137kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 27mgSodium: 31mgPotassium: 173mgFiber: 2gSugar: 1gVitamin A: 28IUVitamin C: 1mgCalcium: 16mgIron: 1mg