|20 min||20 min||6|
|3/4 cup||Quinoa, uncooked|
|454 gm||Chicken breast, boneless, skinless|
|1/4 cup||Rice flour, brown|
|1/2 tsp||Sea salt, fine|
|1/2 tsp||Garlic powder|
|1/8 tsp||Black pepper|
|1 large egg||Egg|
|3 tsp||Water, filtered|
|2 tbsp||Avocado oil (can use avocado oil cooking spray)|
Cook quinoa according to package directions; salt and pepper to taste.
Cut chicken into flat, 2-inch, nugget-sized pieces.
In a small bowl, combine the flour, salt, garlic powder, and pepper.
In another small bowl, whisk together the egg and water.
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.
Place quinoa-coated chicken onto the prepared baking sheet; spray with a little extra cooking spray if desired to make them extra crispy.
Bake for 20 minutes or until the outsides are slightly browned and the chicken is cooked through.
While chicken is baking, cut cauliflower and broccoli into small florets (if not already purchased that way).
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.
Serve chicken and veggies with kiwi slices on the side.