Preparation & Cooking Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Place chicken in a medium bowl and season with salt and pepper. Using a 1-oz. melon baller, scoop out 26 portions of chicken, transferring them to prepared baking sheet as you go. Chill chicken on sheet for 20 minutes.
Combine quinoa flakes, flaxseed meal, and flour in a small bowl. Place arrowroot in another small bowl. Whisk egg whites in a medium bowl until foamy. Gently press chicken portions to flatten slightly. Working with 1 portion at a time, roll chicken in arrowroot, dip in egg whites, and dredge in flaxseed mixture. Return chicken to baking sheet.
Heat oil in a large skillet over medium-high heat. Working in batches, add chicken nuggets and cook, turning once, until browned and cooked through, about 3 minutes. Transfer nuggets back to baking sheet and cook in oven for 6 minutes. Serve immediately.
1/4 cup Dijon mustard
3 Tbsp. whole grain mustard
6 Tbsp. raw honey
1 Tbsp. fresh lemon juice
1/4 tsp. kosher salt
2 Tbsp. canola oil mayonnaise (preferably Spectrum brand)
Whisk all ingredients in a medium bowl to thoroughly combine. Serve immediately.
MAKE AHEAD: Can be made 4 days ahead. Cover and chill.
If you're up to the Healthy Eating Challenges I would love to hear from you. What are your twists on the recipes? Did your family go nuts over the new recipes or were they just okay? Please leave your comments, links to your versions, and photos in the comments below or on my facebook page to share with everyone! Thanks and hope you have fun participating in my new weekly Healthy Eating Challenges.