The chef, healthy living expert and mom behind Living with Ashley, Ashley Walter, is no stranger to mealtime battles. Her three-year-old daughter happens to have three favorite foods, none of which, as a nutritionist, Ashley wants to serve over and over again. So, she takes those foods and adds to them; making a more nutritious meal and adding in some variety while keeping those go-to staples. One combo we love? Ashley’s quinoa pesto bowl with chicken nuggets. See the entire recipe below.
Makes 2 bowls
WHAT YOU NEED
- 1 ½ cups of regular or tricolor quinoa, prepared according to the box
For the veggies:
- 1 small head of broccoli, cut into florets
- 1 cup cherry tomatoes, kept whole
Spray with a bit of oil + roast in the oven at 350 degrees until the broccoli is lightly browned + tender when forked and the tomatoes are soft. Roughly 8 minutes for the tomatoes + 10-12 for the broccoli.
For the pesto:
- 1 cup basil leaves
- ½ cup feta cheese (not a fan in the House? No problem, use Parmesan)
- ½ lemon, juiced
- 1 garlic clove
- 1/8 – ¼ cup extra virgin olive oil; depending on how thick you want the pesto
Simply blend this all together until you have your desired consistency.
For the chicken nuggets:
TIPS: If you don’t have time, you can buy organic chicken nuggets from the store or opt to make these tasty ones. I mix up cornflakes + sweet potato chips as the “batter” for the baked nuggets.
If you want “nugget” form, then you will need to use a food processor to grind the chicken + form them into nuggets before battering + baking.
- 1 package/1 LB chicken tenders, skinless + boneless
- 1 egg
- 1 cup whole grain bread crumbs, I opt for gluten-free or I mix plain cornflakes + sweet potato chips until fine
- Dash of salt + pepper
- Preheat the oven to 400 degrees F.
- Pulse the breadcrumbs with the egg, salt, + pepper together in a processor or blender. (Feeling confident? Use a masher + do it in a large bowl.)
- Place a baking sheet lined with parchment paper or greased to the side.
- Scramble the egg in a bowl, then take each chicken tender, drag it through the egg, then roll it in the batter, + place it on the baking sheet.
- Bake for 12-15 minutes until lightly browned.