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Healthy chicken nuggets with tomato dipping sauce
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Wholesome homemade chicken nuggets - kids will love them!
Ingredients:
  • Olive oil cooking spray
  • 70g (2 cups) gluten-free cornflakes, crushed
  • 1.20 gm Reduced Salt Chicken Style Stock Powder
  • 1 carrot, peeled, finely grated
  • 1 zucchini, finely grated
  • 500g lean chicken breast mince
  • 70g (1/2 cup) frozen corn kernels, thawed
  • 4.60 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 400g can diced tomatoes
  • 2 tsp balsamic vinegar
  • 62.50 ml fresh basil leaves
Instructions:
  • For the dipping sauce, warm oil in a saucepan over medium heat. Sauté onion for 5 minutes until soft. Stir in garlic for 30 seconds until fragrant. Add tomatoes and bring to a boil. Simmer on low for 10 minutes until thickened. Season, cool, and set aside.
  • Incorporate fresh basil into the tomato mixture, then blend with a stick blender until smooth.
  • Mix the cornflakes and stock powder in a large bowl.
  • 1. Preheat your oven to 200C/180C fan forced and line a baking tray with baking paper. 2. Thoroughly squeeze out any excess moisture from the carrot and zucchini. 3. In a large bowl, combine the carrot, zucchini, mince, and corn, using your clean hands to mix well.
  • Form heaping tablespoons of the carrot mixture into oval nuggets. Coat with the cornflake mixture, ensuring a firm and even covering while shaking off any extra crumbs. Arrange on the lined tray, lightly spray with oil, and bake for 25 minutes or until they turn golden, flipping halfway through. Serve the nuggets with tomato sauce.

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