Popped Kiwicha Chicken Nuggets

Kiwicha Chicken Nuggets
Serves 6

While we were researching kiwicha and other superfoods in Cusco, we noticed that local restaurants used the grain to “bread” meat. That’s when we realized it makes a great gluten-free option for coating chicken as in these kid-friendly nuggets or even a more adult-style baked chicken dish.

3 boneless skinless chicken breasts
1 cup kiwicha, popped
½ cup grated parmesan cheese
1 teaspoon salt
1 teaspoon thyme, dried
1 teaspoon basil, dried
¼ cup olive oil


  1. Pre-heat oven to 400 degrees F.
  2. Cut chicken into 1½ inch cubes. In a bowl mix together kiwicha, cheese, salt, thyme, and basil.
  3. Dip chicken into olive oil and immediately roll in kiwicha mixture to evenly coat chicken.
  4. Place coated chicken pieces on a lightly greased cookie sheet and bake for 20 minutes, turning chicken over at 10 minute mark.

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