Freezer Ready Chicken and Veggie Nuggets
Veggie chicken nuggets are delicious and a great way to sneak in extra veggies! Made for dipping in your favorite dipping sauce, these gluten free and protein packed homemade chicken nuggets are made with 8 simple ingredients and will be loved by the whole family!
Ingredients
- 2 lb ground chicken
- 1 egg
- 1 egg white
- 1.5 cups grated carrot
- 1/3 cup finely grated onion
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1.5 cups almond flour, (can substitute panko bread crumbs for non GF)
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a large bowl or a food processor, mix all of the ingredients together, except for the almond flour.
- Place the almond flour on a plate. Take heaping tablespoonfuls of the chicken mixture, roll it into a ball, and gently roll the ball in the almond flour. Slightly flatten and shape it into a nugget form, then place it on the lined baking sheet. Repeat with the remaining chicken mixture placing them on the baking sheet in a single layer.
- Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes until golden brown, flipping them halfway through.
- Enjoy them right away, or follow the freezer instructions below. Serve with homemade kefir ranch, honey mustard, or ketchup for dipping!
Nutrition
Calories: 291kcal, Carbohydrates: 5g, Protein: 25g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 118mg, Sodium: 155mg, Potassium: 609mg, Fiber: 2g, Sugar: 1g, Vitamin A: 30IU, Vitamin C: 0.003mg, Calcium: 55mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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