WITH CHICKEN, QUINOA AND SWEET POTATOES
Kids love chicken nuggets, and these are no exception. But moms will love that these chicken nuggets have extra nutrients and fiber, with heart-healthy quinoa, fruits and vegetables. They also freeze well for future last-minute dinners.
If you're having trouble finding ground chicken, then try grinding your own. Simply cut chicken breasts into 1-inch cubes, and freeze them for about 20 minutes. Then place the cubes in a food processor, and pulse until they are ground. Fill the food processor only halfway, so work in batches if you need to. You can also simply use ground turkey if that's easier to find.
Chicken quinoa sweet potato nuggets recipe
- 1 medium sweet potato
- 1 red onion
- 1 garlic clove
- 2 sprigs fresh parsley, stems removed
- 1-1/2 pounds ground chicken (or substitute ground turkey)
- 3/4 cup applesauce
- 1 cup cooked quinoa
- 1-1/2 cups panko breadcrumbs
- 1 egg
- Coconut oil
- Peel the sweet potato, and cut it into chunks. Place the chunks into a steamer basket in a pot with an inch or so of water. Steam on high until soft, about 8 to 10 minutes.
- While the sweet potato steams, place the onion, garlic and parsley into a food processor. Pulse until very finely chopped.
- Add the sweet potato, chicken, applesauce, quinoa, breadcrumbs and egg to the food processor. Pulse until everything is well mixed.
- Form the mixture into 1-1/2-inch balls.
- In a skillet on medium-high heat, melt about a tablespoon of coconut oil. Place the chicken nugget balls in the pan, and fry for about 2 minutes on one side. Flip the balls, and use a spatula to press them into a flatter nugget shape.
- Fry for an additional 2 to 5 minutes, until golden brown. You can use a meat thermometer to check that the nuggets have reached an internal temperature of 165 degrees F.
- You can cook all the nuggets at once and freeze them, or freeze the raw balls in a single layer on a cookie sheet, and then transfer them to a plastic bag and keep them in the freezer until ready to use.