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Asian-Style Baked Salmon
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Baked Balsamic Chicken
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Delicious Vegan Mashed Cauliflower
Easy Keto Crackers
Flax Paratha/Wrap
French Onion Soup
Gluten Free Chocolate Cake
Gluten Free Oat Cookies
Gluten-Free Chocolate Zucchini Bread
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Lemon-Parsley Green Beans
Paleo Bread
Quinoa Coated Chicken Nuggets

Quinoa Coated Chicken Nuggets

Makes 6 servings for 250 Kcal – 28 g Carbs – 20 g Protein


  • Cooking spray
  • 3/cup quinoa, uncooked
  • 1 pound chicken breast
  • 1/cup – flour, all-purpose
  • 1/tsp – salt
  • 1/tsp – garlic powder
  • 1/tsp – black pepper, ground
  • 1 large – egg
  • 3 tsp – water


  1. Preheat oven to 350° F. Cover a baking sheet with parchment paper and spray with cooking spray; set aside.
  2. Cook quinoa according to package directions; salt and pepper to taste.
  3. Cut chicken into flat, 2-inch, nugget-sized pieces.
  4. In a small bowl, combine the flour, salt, garlic powder, and pepper.
  5. In another small bowl, whisk together the egg and water.
  6. Working in small batches, coat pieces of chicken with the flour mixture; then, dip in egg mixture to coat completely, letting the excess egg drip off. Finally, drop into the quinoa, lightly pressing and flipping until all sides are coated.
  7. Place quinoa-coated chicken onto the prepared baking sheet; spray with a little extra cooking spray if desired to make them extra crispy.
  8. Bake for 20 minutes or until the outsides are slightly browned and the chicken is cooked through.
  9. While chicken is baking, cut cauliflower and broccoli into small florets (if not already purchased that way).
  10. Place an inch of water into the bottom of a large pot and add the veggies. Cover and bring to a boil, cooking for 2-3 minutes or until the desired doneness is reached.
  11. Serve chicken and veggies with kiwi slices on the side.


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