Who doesn’t love chicken nuggets?! Well maybe actually some people don’t. Somewhere out there. But sheesh, for many kids or kids-at-heart these wee morsels are on the favourites list. Chicken nuggets were never an item to be picked at or left on the plate. They were one of my top party food requests – alongside everything else considered a treat. A delight of my child life! So the other day I decided to make a batch for our own growing lass.
These nuggets are my nutritious Hungry Cub spin. They’re flavourful, easy, and even have hidden veges to bulk them out and add extra goodness. They were a huge hit for everyone in our house young and old – even the dog (snaffling up scraps ‘falling’ from the high chair). I think we’ll just have to repeat them again for dinner tonight… 🙂
Chicken & Carrot Nuggets (makes approx 30)
500g chicken breast (boneless & skinless) – you could substitute with thigh meat here if you prefer
1 large (or 2 small/medium) carrot/s – grated
1 tbsp coconut flour
1/2 tsp salt
small handful fresh basil leaves
1 tbsp ground almond
3 tbsp desiccated coconut
1/4 tsp curry powder – optional
Preheat the oven to 180’C/350’F and line a baking tray with baking paper.
Add the chicken, grated carrot, coconut flour, salt, pepper, and egg to the food processor. Blitz until it all comes together nicely. In a separate bowl combine the coating ingredients.
Take spoonfuls of the chicken mixture and roll walnut sized balls. Roll in the coating then lay on the prepared baking tray and press down to about 1 cm thick. Repeat until all the mixture is rolled and ready.
Bake for 15-20 mins until the coating is starting to turn a slight golden colour.