Description
These ground chicken nuggets are the ultimate healthy recipe to make with hidden cauliflower! They are absolutely delicious, so easy to make in the oven or air fryer and kid-friendly.
Ingredients
Scale
- 500g/1 lb ground chicken (mince)
- 1/4 cup parmesan cheese, grated
- 1.5 cups (150g) cauliflower rice
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Coating:
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 400°F/ 180°C. Place a wire rack on a large baking sheet and spray it well with cooking spray.
- Add cauliflower florets to a food processor and pulse to make “cauliflower rice.”
- Combine the ground chicken, cauliflower rice, parmesan cheese, and seasoning in a large bowl. Form the mixture into 30 round, flat nuggets about 2 tablespoons each.
- Whisk the egg in a medium bowl until well combined. In a separate bowl, combine the breadcrumbs with the seasonings.
- Dip the chicken mixture in the egg, shake off any excess, and then coat with breadcrumbs. Place chicken nuggets on the oven-safe cooling rack on top of a baking sheet.
- Oven method: Place the cooling rack on the baking sheet and spray the tops with oil. Bake for 30 minutes or until golden brown.
- Air fry method: Place the nuggets in a single layer in the air fryer basket. Spray with oil and air fry for 25 minutes at 200°C/ 400°F, flipping halfway. Repeat with remaining pieces.
Notes
- Fridge: Store leftover nuggets in an airtight container in the fridge for 3-5 days. Reheat on a baking sheet and broil on high for a few minutes until crispy.
- Freezer: Once cooled, store nuggets in a freezer-safe bag or container for up to 2-3 months. Reheat in the oven for a crispy texture.
Nutrition
- Serving Size: 5 nuggets
- Calories: 175
- Sugar: 0.8g
- Fat: 6.3g
- Saturated Fat: 2.3g
- Carbohydrates: 10.8g
- Fiber: 1.1g
- Protein: 19.3g