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.
Ingrid’s Healthy Homemade Chicken Nuggets
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 Package Isernio’s Ground Chicken (16 oz. roll or traypack)
- 1/2 cup veggies of your choice (optional; I use frozen mixed organic veggies, thawed out)
- 2 TB old-fashioned oats (if you’re not going to use the veggies, use ¼ cup of oats)
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp salt
- Panko bread crumbs – about 2 cups
- *(don’t have garlic powder and oregano in your pantry? No worries, try ½ tsp Italian seasoning)
Instructions
- 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.
- 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.
- 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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