Quinoa-Crusted Chicken Nuggets

• 2 (6-oz.) skinless, boneless chicken breast halves, cut into 1-in. pieces
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1.1 ounces white rice flour (about 1/4 cup)
• 2 tablespoons finely grated Parmesan cheese
• 3/4 teaspoon garlic powder, divided
• 2 tablespoons low-fat buttermilk
• 1 large egg
• 1 1/2 cups cooked quinoa, chilled
• 3 tablespoons canola mayonnaise
• 3 tablespoons plain 2% reduced-fat Greek yogurt
• 2 teaspoons honey
• 2 teaspoons yellow mustard
• 1/2 teaspoon Dijon mustard

1. Preheat oven to 425u0b0F.
2. Sprinkle chicken with salt and pepper. Coat a parchment paper-lined baking sheet with cooking spray.
3. Combine flour, cheese, and 1/2 teaspoon garlic powder in a shallow dish. Combine buttermilk and egg in another dish. Place quinoa in a third dish. Dredge chicken in flour mixture. Dip in egg mixture; dredge in quinoa.
4. Arrange chicken in a single layer on prepared pan. Coat chicken with cooking spray. Bake at 425u0b0F for 15 minutes or until done, turning once.
5. Combine mayonnaise, yogurt, honey, mustards, and remaining 1/4 teaspoon garlic powder. Serve with nuggets.

skinless, kosher salt, freshly ground black pepper, cooking spray, white rice, parmesan cheese, garlic powder, lowfat buttermilk, egg, quinoa, canola mayonnaise, yogurt, honey, yellow mustard, mustard

Taken from www.myrecipes.com/recipe/quinoa-crusted-chicken-nuggets (may not work)