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+ servings
Macadamia and quinoa chicken nuggets
Cook these yummy nuggets for the kids these school holidays. 
Servings 24
Course Main Course
Preference Dairy Free, Gluten Free
Perfect for Weekend Wonder
Skill level Easy


  • 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