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Ingrid’s Healthy Homemade Chicken Nuggets

Sesame chicken nuggets on a rustic wooden cutting board

This recipe is easy to prepare and packed full of protein and veggies and ingredients you can pronounce!  Bake up a big batch (double or even triple the below recipe) and then freeze them, so they’re easy to defrost and reheat when the need for a quick meal strikes.  This is a pretty basic recipe, so feel free to jazz it up with any special seasonings your family enjoys.

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Instructions

  • 1. Heat oven to 375° F. Using a food processor, chop up the veggies and oats together until very fine. Add veggie/oat mixture to ground chicken in a medium bowl. Add in seasoning and salt. Mix with your hands or large spoon until well blended.
  • 2. Pour panko bread crumbs into a flat dish or pie plate. Take about 2 to 3 tablespoons of the chicken mixture, roll into a ball, and flatten into a nugget shape. (You could also press the chicken into a small cookie cutter to make shaped nuggets!). Roll the nugget in the panko crumbs until it’s well coated.
  • 3. Place nuggets onto a cookie sheet that has been coated with cooking spray. Bake for about 20 minutes, or until internal temperature reads 165°F. Turn the nuggets over halfway through baking time. Enjoy!

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