Just like a meatball. All you have to do is combine all the ingredients, form, and cook!
Being in a household with someone who has food allergies, I have learned the importance of having alternative options and a variety. That is why you will always find multiple kinds of gluten-free flour in our pantry, a collection of spices in our cabinets, and more than one type of dairy-free milk in our fridge. This statement also stands true for the recipes we try.
Lately, we have been experimenting with other ways to make some of our favorite foods, such as these chicken nuggets!
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If we could, Amanda and I would have bread for every meal - that includes breaded foods too. As much as that would be wonderful, we know it is not great for our health. Keeping cautious of this, plus trying to be sparse of Amanda's safe gluten-free bread, we started experimenting with new ways and recipes.
These grilled chicken nuggets use a homemade breadcrumb we make with puff rice cereal, our go-to spices, and an egg. During our second try making them, we added shredded sweet potato and enjoyed it. Not stopping there, we tried shredded zucchini the third time we made them and loved those even more.
These paleo-friendly and whole30-approved nuggets pair great with guacamole or our homemade vegan ranch dressing. They are a quick meal prep for those busy days. We welcome you to try it as is or experiment with the recipe as we have been by adding different veggies to the combination. Just be sure to tell us all about it. We'd love to hear your unique combinations or even feature them in this recipe!
Dipping Sauce options
Local honey
Organic Ketchup or "No-mato" Ketchup
For more dipping sauce ideas or recipes, visit our Dressings, Sauces, Seasonings, and Condiments tab!
For our original homemade oven-baked chicken nuggets recipe, click here!
The Sunday Cookbook:
Grilled Chicken Nuggets
Ingredients
1 pound ground chicken
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 egg
¼ cup breadcrumbs - we made homemade breadcrumbs by adding puff rice cereal in a food processor and grounding up until it was just crumbs. You can also add seasoning to the blend if you would like.
Veggie additions:
1 small sweet potato, shredded
1 to 2 zucchinis, shredded
Cooked spinach and diced red onions
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Directions
Preheat the oven to 400° F on the convection bake setting. Line a baking sheet with parchment paper and set aside.
In a bowl, combine all the ingredients, including any veggies you plan on adding. Using your hands, mix until everything is combined.
Form into nuggets, each about ½ inch thick. Place on the parchment-lined baking sheet.
Once you use all the chicken mixture, place the baking sheet in the oven and cook for 15 to 20 minutes until the internal temperature reads 165° F.
Serve with sauteed veggies or fries with your favorite dipping sauce.
