Quinoa Chicken Nuggets

• Meat

  • 2 lb Ground chicken breast

• Produce

  • 1 Carrot, small
  • 1 stalk Celery
  • 1/2 Onion, small

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 cup Flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Panko bread crumbs

• Dairy

  • 1 cup Mozzarella
  • 1/2 cup Parmesan cheese

• Other

  • 1 clove Garlic, minced or zested

Found on simplyhomecooked.com

Ingredients

• ½ small onion, diced
• 1 small carrot, diced
• 1 stalk celery, diced
• olive oil for frying
• ½ cup uncooked quinoa
• 2 lb ground chicken breast
• ½ cup grated or shredded Parmesan cheese
• 1 cup shredded mozzarella
• 1 clove garlic, minced or zested
• 1 tsp salt
• ¼ tsp pepper
• 1 cup flour
• 3 eggs, beaten together
• Panko bread crumbs

Directions

• Dice the onion, carrot, and celery into fine pieces.
• Heat about 2 tbsp of olive oil over medium and sauté the diced vegetables until the onion becomes translucent. Set aside and let it cool down to room temperature.
• Cook the quinoa according to the package instructions and set aside until cooled.
• In a food processor, blend the the sautéed vegetables until they turn into a paste.
• In a large bowl, combine the ground chicken, cooked quinoa, processed vegetables, parmesan, mozzarella, salt, and black pepper.
• Scoop out a heaping tablespoon of the ground chicken mixture and form it into a round nugget.
• Dredge each nugget into the flour, then dip into the beaten eggs.
• Coat both sides with panko bread crumbs and set aside on a baking sheet.
• Heat 2 inches of olive oil in a cast iron or heavy bottomed pan and cook each nugget for about 3-4 minutes on each side.