Chicken and Carrot Nuggets

Ingredients

  • 500g chicken breast (boneless & skinless) – you could substitute with thigh meat here if you prefer
  • 1 large (or 2 small/medium) carrots – grated
  • 1 tbsp coconut flour
  • 1/2 tsp salt
  • pinch of pepper
  • small handful fresh basil leaves
  • 1 egg

Coating:

  • 1 tbsp ground almond
  • 3 tbsp desiccated coconut
  • pinch salt
  • pinch pepper
  • 1/4 tsp curry powder – optional

Method:

  1. Preheat the oven to 180’C/350’F and line a baking tray with baking paper. Add the chicken, grated carrot, coconut flour, salt, pepper, and egg to the food processor.
  2. Blitz until it all comes together nicely. In a separate bowl combine the coating ingredients.
  3. Take spoonfuls of the chicken mixture and roll walnut sized balls. Roll in the coating then lay on the prepared baking tray and press down to about 1 cm thick. Repeat until all the mixture is rolled and ready.
  4. Bake for 15-20 mins until the coating is starting to turn a slight golden colour.Serve with cooked or raw veggies for the kids and a big salad and roast veggies for the adults