This time we mixed the quinoa with sesame seeds and za’atar for a new kind of nugget. The quinoa coating adds extra protein and will keep you and your whole family satisfied and energized.
For an extra crispy crust, toast the quinoa on the stove in a tiny bit of oil first. To change up your nuggets try different colors of quinoa.
- Cook Time
- Prep Time
- 1 bunch carrots or 4 large
- 2 tablespoons extra virgin olive oil
- 4 tablespoons za’atar, divided
- 1 egg white whisked with 1 tablespoon water
- ½ cup sesame seeds
- 1 ½ cups cooked white quinoa
- ½ teaspoon kosher salt
- Freshly cracked black pepper
- 4 boneless, skinless chicken breasts (1 ½ lbs.), butterflied and pounded to an even thickness, or cut into 2-inch nuggets or strips
- ¼ cup tahini mixed with juice of 1 lemon and water to reach desired consistency
- Garnish: fresh chopped parsley, lemon wedges
Preheat oven to 375°F. Line a baking sheet with parchment.
- Cut carrots in half lengthwise and arrange on prepared baking sheet.
- Drizzle carrots with 2 tablespoons evoo and 2 tablespoons za’atar.
- Roast at 375°F for 20 minutes, stirring occasionally until tender and browned.
- While carrots are roasting, prepare chicken. Set out 1 bowl with egg white mixture and 1 bowl or plate with a mix of sesame seeds, quinoa, and 2 tablespoons zaatar. Season chicken breasts with salt and pepper and dredge chicken in egg white mixture and then into quinoa mixture, lay on pan.
- When carrots are lightly browned, push to one end of sheet pan and add coated chicken breasts on the other. Roast on bottom rack of oven for 20 minutes, flipping chicken once halfway through until chicken is cooked through. Sprinkle chicken with a little salt before serving, if desired.
- Serve chicken and carrots with tahini drizzled over top.
- Serving Size: 1
- Calories: 580
- Carbohydrate Content: 32 g
- Fat Content: 29.5 g
- Protein Content: 46.9 g