Recipe of the Week - Chicken Nuggets

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These picky-kid-approved, healthy Chicken Nuggets are crispy on the outside and juicy on the inside. They’re better than ones from a fast-food restaurant and even have hidden veggies inside!

INGREDIENTS

  • 1 1/2 lbs 93% lean ground chicken, organic preferred (not breast only)

  • 2/3 cup frozen cauliflower rice

  • 1 teaspoon kosher salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 1 large egg, beaten

  • 3/4 cup seasoned breadcrumbs, or gluten-free seasoned crumbs*

  • ketchup, honey mustard, buffalo sauce, BBQ sauce, special sauce, etc., optional for dipping

INSTRUCTIONS

  • In a large bowl combine the chicken with cauliflower rice, salt, onion powder, garlic powder, black pepper and mix well. Form into 30 round flat nuggets, about 25 grams each.

  • Place egg in a bowl and bread crumbs in another bowl. Dip the nuggets in the egg, then breadcrumbs and set aside.

Baked:

  • If baking, place on a sheet pan sprayed with oil. Preheat the oven to 450F and spray the chicken with oil.

  • Bake 10 minutes then flip, bake an additional 6 minutes, until golden. Spraying both sides until golden and cooked through.

Air Fryer Method:

  • Place the chicken nuggets in a singe layer in batches as needed, spray the tops with oil and air fry 8 to 9 minutes at 400F, flipping halfway spraying both sides with oil, until golden and cooked through.

  • Serve with your favorite dipping sauce.

Nutrition Information

  • Serving Size: 6 Nuggets

  • Calories: 280

  • Carbohydrates: 13 g

  • Protein: 28 g

  • Fat: 13 g

  • Saturated Fat: 3.5 g

  • Cholesterol: 154.5 mg

  • Sodium: 670.5 mg

  • Fiber: 1.5 g

  • Sugar: 1.5 g