Cut the chicken breast into even, bite-sized cubes. That way the pieces cook evenly later.
Whisk the egg in a bowl. Mix the pre-cooked quinoa with the paprika on a plate or tray.
Dip the chicken cubes first in the egg, then coat them all over in the quinoa mixture. Press the coating on lightly.
Lay the coated chicken bites on a baking tray or in an ovenproof dish and drizzle with olive oil. Bake in the preheated oven at 200 °C (180 °C fan) for 15–20 min, until golden brown outside and cooked through inside.
Leave the bites to rest briefly. This keeps the coating a little more stable and the meat juicy.
Serve with a fresh dip, some veg or a crunchy salad.
Good to know
When you're short on time, these bites are just right. Slightly crisp outside, juicy inside, and made in the oven without much effort.
Swaps
Chicken breast → turkey breast (similar protein content and usually just as lean); quinoa → rolled oats, briefly blitzed (more beta-glucans and fibre); egg → natural yoghurt (provides protein and helps the coating stick); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)
Allergens
Contains egg. Quinoa is naturally gluten-free, but traces from processing are possible. Well suited to children if the pieces are small and soft enough; during pregnancy, only eat them fully cooked.
