Ingredients

• coconut water - ½ cup (125ml)
• almond milk (unsweetened) - ½ cup (125ml)
• vanilla whey protein - 1 scoop
• frozen blueberries - ½ cup (50g)
• ground cinnamon - 1 tsp.
• chia seeds - 1 tsp.

Preparation Instructions

1. Set oven to 350°F (180°C). Prepare a baking tray covered with baking paper and evenly spread out the cooked quinoa. Bake for around 20-25 minutes, checking often and stirring to avoid burning. Once quinoa is crispy, set aside to cool.

2. Increase the oven temperature to 390°F (200°C).

3. Whisk the egg in a bowl together with the Parmesan and herbs. Prepare a separate plate with the quinoa. Dip the chicken chunks first in the egg, then coat with the quinoa.

4. Place the chicken nuggets on a baking tray covered with baking paper and bake for about 15-20 minutes, until chicken is cooked through.