‘Boost Your Basic’ Chicken Nuggets2015-06-09
- Yield : 18-20 nuggets
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
‘Boost your basic‘ chicken nuggets
Super simple homemade chicken nuggets packed full of veggies have to be a win win
chicken dinner. You win because you’ve served up a super simple, nutritious meal for your kids packed full of nutrients they need and your kids win because they’ve eaten something super yummy. Not that it’s a competition of course.
Adding a variety of vegetables and herbs including zucchini, carrot, spinach takes your basic chicken nuggets to a whole new nutritious level. Quinoa flakes provide a nutrient rich, gluten free alternative to breadcrumbs, they’re high in fibre, low GI and provide all the essential amino acids. And if you have any almond meal handy try using it to coat the nuggets adding some vitamin E, calcium, iron, heart healthy monounsaturated fatty acids and more fibre.
Nutrition Note: Quality ingredients including 100% lean chicken, fresh seasonal vegetables, quinoa and nuts without any ‘filler’ ingredients make these homemade chicken nuggets truly delicious. Make a bulk batch and have them on hand in the freezer, they’re something you’ll feel good about feeding to your family.
3 more ways with quinoa flakes
- Combine with oats to make porridge, homemade muesli or crumble topping
- Substitute or combine breadcrumbs with quinoa flakes as a binder or crumb for rissoles, burgers and meatballs
- Add texture, flavour and nutrients when including quinoa flakes in baking recipes.
As seen in our Autumn/Back to School 2015 magazine “Boosting Basics”. You can read more about the current and back issues of our magazines and buy them online here:
- 500g lean chicken mince
- 1 zucchini, grated and squeezed to remove excess liquid
- 1 small carrot, grated
- ½ cup baby spinach leaves, finely chopped
- ½ tsp thyme leaves
- 1 cup quinoa flakes (or breadcrumbs)
- 1 egg
- ½ cup parmesan cheese
- ¼ cup almond meal or quinoa flakes (breadcrumbs)
Preheat the oven to 180°C and line a baking tray with baking paper. -
Place the chicken, zucchini, carrot, thyme, half the quinoa flakes and egg in a large bowl and mix to combine. -
Place the remaining quinoa flakes, parmesan cheese and almond meal in a shallow bowl and stir to combine. -
Roll the nuggets in the quinoa flake mixture and place on a baking tray lined with baking paper. Bake the nuggets for 15-20 minutes, turning halfway, or until golden and cooked through. -
Storage: keep leftover cooked chicken nuggets in the fridge for 1-2 days or in the freezer for 1-2 months. Uncooked chicken nuggets can be stored in the freezer for 1-2 months. -
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