I’m often trying to find ways to add veggies to my dishes. On one hand I love upping the veggie content – it’s good for all of us right?! But to be honest I love the way it also makes meat stretch a little further, and suddenly you can feed more for less – ideal situation in my books!
I made these little numbers after collecting a great surplus of zucchini (at 99cents a kg who could resist?!) and opted not to coat them in anything (like I do with my other favourite; Chicken & Carrot Nuggets) because, well, I was just darn keen to get eating.
They turned out delicious! Loved by all in our wee family and the recipe was noted down to make again and again and again. The bites are scrumptious with a tomato or smokey bbq sauce, and in my opinion even better with Chipotle Aioli (as pictured).
Hope you have fun whipping up this family friendly meal!
Zucchini Chicken Bites (makes 20-25 bites depending on size)
300g boneless chicken meat (breast, tenderloin, or thigh)
1 medium/large zucchini, thinly sliced (I use one about 20-25cm long, 6cm diameter – it’s ok if it’s not exact)
1&1/2 tbsp coconut flour
1 tbsp fresh chives
1 large garlic clove, thinly sliced
1 tsp salt
Preheat oven to 180’C/350’F fan-bake. Lay a sheet of baking paper over a baking tray.
Place all the above ingredients in your food processor then blitz until it all comes together in a sticky mixture.
Shape into bite-sized pieces, place on your prepared baking try, then bake for 15mins or until lightly browned.
Enjoy with your preferred dipping sauce (particularly Chipotle Aioli!) 🙂