It’s Monday Meals!
What makes these chicken nuggets extra healthy is that recipe has veggie puree (your choice) and flax seed meal (vitamin B, omega 3s, fiber, magnesium, manganese).
My nuggets came out a little dark looking because I used flax seed and not flax seed meal. It really wasn’t that obvious that I used the seeds in stead of the meal, and they came out really good! They were surprisingly easy to make.
I opted for sweet potato veggie puree, because I had it on hand. The recipe:
Infused Chicken Nuggets
Combine the following in a bowl/container:
- 1 pound of chicken rinsed, dried, and cut into chunks.
- 1 cup veggie puree (broccoli, spinach, sweet potato, or beet)
- 1 large egg, lightly beaten
Breading (combine the following in a shallow bowl):
- 1 cup whole-wheat, white, or Panko breadcrumbs
- 1/2 cup flax seed meal
- 1 tablespoon Parmesan
- 1/2 teaspoon each: paprika, garlic, and onion powder
- Place the breadcrumb mixture and egg mixture next to each other.
- Turn a skillet on medium-high heat and coat with nonstick cooking spray. When the skillet is hot add 1 tablespoon of olive oil.
- Dip your chicken chunks into the egg batter first and then into the breadcrumbs making sure they are completely coated, then toss in the skillet and cook about 4-5 minutes each side till golden brown. Check a piece by cutting it half and making sure the chicken is cooked all the way through (I check the thickest piece).
Wouldn’t it be fun to have green (broccolli or spinach) or pink (beet) chicken nuggets!
I would love to figure out how to bake these instead of fry. Frying doesn’t appeal to me as a mother and I think popping these in the oven seems easier.
Hope you enjoy!
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