A healthier version of chicken nuggets when you got a craving for Mc D’s!

Serves: 2-3 people 

INGREDIENTS

1/2 small onion, diced

1 small carrot, diced

1 stalk celery, diced

olive oil, for frying

1 lb ground chicken breast

1 clove garlic, minced

1 tsp salt

1/4 tsp pepper

2-3 cups puffed rice or Rice Krispies 

2 eggs, beat

DIRECTIONS

  1. Dice the onion, carrot, and celery into fine pieces.
  2. Heat about 2 tbsp of olive oil over medium and sauté the diced vegetables until the onion becomes translucent. Set aside and let cool to room temperature.
  3. Meanwhile, take 1 cup of the puffed rice and process in a blender or food processor, until it becomes a flour-like consistency. Put into a shallow bowl or dish, and add some salt and pepper to season, and set aside. 
  4. Take the other cup of puffed rice and put into a plastic bag. Using a rolling pin or glass, roll over the puffed rice to break it into smaller pieces – similar to the size of panko flakes. Put into a shallow bowl or dish, and set aside.
  5. Beat eggs into another shallow dish and set aside.
  6. In a large bowl, combine the ground chicken, garlic, cooked vegetables, salt, and black pepper.
  7. Preheat oven to 450 F. Prepare a baking sheet by lining with parchment paper or spraying lightly with some oil spray.
  8. Scoop out a heaping tablespoon of the ground chicken mixture and form it into a round nugget. 
  9. Dredge each nugget into the flour, then dip into the beaten eggs, then coat with the puffed rice crumbs. Set on baking sheet. Repeat with entire ground chicken mixture. 
  10. Cook in the oven for 15-20 mins, depending on the size of your nuggets. Flip halfway. Internal temperature should be 165 F. 
  11. Serve with your favourite condiments

Enjoy!

Xo

A