Steps

1. Line a baking tray with baking paper (Preheat oven to 200 degrees celsius if baking nuggets).

2. Cut chicken thigh fillets into 6 or 8 pieces, depending upon the size of “nugget” you want.

3. Whisk eggs in a bowl.

4. Place quinoa flakes, sesame seeds, dessicated coconut, parsley, zest of both lemons, salt and pepper in a large mixing bowl. Toss through with a fork to combine.

5. Place coconut flour in mixing bowl. Add chicken pieces and toss through flour until all pieces are coated well with flour.

6. Pick up each nugget, one at a time by a corner and dip in egg, completely coating as quickly as possible.Let excess egg drip off nugget and place in mixing bowl with quinoa and coconut crumb mixture and toss to coat, pressing down gently so the coating sticks. Place on baking tray.

7. Repeat with each nugget (you can actually do a few at a time in the coating mix).

8a. If baking, placing in preheated oven for 8-12 minutes until cooked through.

8b. If pan-frying, heat coconut oil in frying pan over medium-high heat. Fry nuggets in oil for about 2-3 minutes each side until browned and crispy.

9. Serve with lemon wedges and salad.