Line two baking trays with greaseproof paper and preheat your oven to 200 degrees.
Use the finest setting of your grater to grate the cheese and place into a small bowl.
Chop the parsley finely and place it along with the bread crumbs and paprika (if using) into the bowl with the cheese. Set aside until needed.
Place the water and quinoa into a small saucepan and cook over a medium heat until all the water has absorbed and the quinoa is light and fluffy. Remove from the heat and allow to cool slightly.
Grate the zucchini into a large bowl before adding the chicken breast mince and cooled cooked quinoa. Using a metal spoon to mix together all the ingredients until they are combined.
Use another metal spoon to scoop the chicken mixture and roll into balls with your hands.
Place the chicken balls into the bowl with the grated cheese, bread crumbs and herbs and lightly toss to cover the entire ball with the mixture.
Place the coated chicken balls on your lined baking tray, and using the palm of your hand, slightly flatten the ball before using the knuckle of your thumb to indent the side - giving you the shape of a ‘normal’ chicken nugget.
Repeat this process until all the chicken mixture has been used.
Place the baking trays into the preheated oven, and bake for 20 - 25 minutes or until the nuggets have completely cooked through and are golden. Use a pair of tongs to turn your nuggets over halfway through the cooking time to ensure they are evenly cooked.
Remove cooked nuggets from the oven and serve.