Gluten Free Chicken Nuggets
Gluten free chicken nuggets - Healthy alternative to fast food!
Healthy, because
Even smarter
Nutritional values
Quinoa gets points for vital amino acids and complex carbohydrate points. The pseudocereal thus scores as a muscle booster and energy booster and represents a refined breading for gluten-free chicken nuggets.
Gluten-free chicken nuggets not only taste great together with beans, but can also be combined with other vegetables. How about broccoli, cauliflower or creamy pumpkin puree?
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 ¼ ozs Quinoa
- 11 ozs Green beans
- 1 generous pinch salt
- ½ red onion
- 1 Tbsp white balsamic vinegar
- 1 Tbsp Walnut oil
- peppers
- 2 eggs
- 3 Tbsps Buckwheat flour
- 22 ozs chicken breast fillets
- 4 Tbsps Canola oil
- 2 parsley
Preparation steps
Wash quinoa in a colander and drain. Cook in salted water over low heat for 15-20 minutes. Drain and leave to cool in a bowl.
Meanwhile, wash beans and cook in boiling salted water for 12-15 minutes, then drain and cool. Meanwhile, peel onion and cut into thin strips. Mix beans, onion, vinegar and walnut oil with 1 pinch of salt as well as some pepper and let stand.
Beat eggs in a deep dish. Put flour in another deep plate. Wash chicken, pat dry and cut into pieces. Season with a little salt and turn first in buckwheat flour, then in beaten eggs. Finally, coat with quinoa.
Heat oil in a large skillet. Fry gluten-free chicken nuggets on both sides over medium heat for 6-10 minutes, depending on thickness.
Wash parsley, shake dry, pluck leaves and chop finely. Drain gluten-free chicken nuggets on paper towels and sprinkle with parsley. Serve bean salad separately.
