These crispy, veggie-packed homemade chicken nuggets are a healthier twist on a kid-favorite, perfect for picky eaters and busy parents alike.
Author:Amanda MacArthur
Prep Time:20 minutes
Cook Time:18 minutes
Total Time:48 minutes
Yield:20 nuggets 1x
Category:Entrees
Ingredients
Scale
1 pound ground chicken breasts (use a food processor, or you can buy ground chicken)
1 medium carrot, finely grated
1/2 cup cauliflower, riced
1/4 cup mashed sweet potato
1 egg
1/2 cup almond flour (or fine breadcrumbs if you have an allergy)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the coating:
1 cup panko breadcrumbs or gluten-free breadcrumbs (they also make these in panko-style)
1/4 cup grated Parmesan cheese
Olive oil spray
Instructions
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the ground chicken, grated carrot, riced cauliflower, mashed sweet potato, egg, almond flour, garlic powder, onion powder, smoked paprika, salt and pepper.
In a shallow dish, combine the panko breadcrumbs and Parmesan cheese.
Shape the chicken mixture into nugget-sized pieces (about 1.5 tbsp each)
Roll each nugget in the panko mixture, giving it a little pat to make sure that crunchy goodness sticks. Place them on the prepared baking sheet.
Give those nuggets a light spritz of olive oil spray.
Bake for 15-18 minutes, flipping halfway through.
Let them cool for a few minutes before serving. This is a great time to whip up a quick dipping sauce or, let’s be real, pour some ketchup in a bowl.
Notes
Use an ice cream scoop for uniform nuggets, because we all know kids have built-in portion inequality detectors.
If you are finding your nuggets too wet to bread, just add more almond flour/breadcrumbs to the mix.
