One of the most common concerns I hear is how people, particularly moms, want to encourage healthier eating habits, but their picky eaters are so hard to please. But who doesn’t love chicken nuggets? Well, there is a lot not to love about the ingredients in processed store-bought ones, but making your own at home is both simple and delicious. I served these up with a Tahini Mustard Sauce and they were a hit for myself, my husband, and my toddler too! Did I mention they happen to be gluten free and dairy free, and that they also sneak in some veggie goodness?
- 1 lb. ground chicken breast or thigh meat (or combination)
- 1/4 red onion
- 1 medium zucchini
- 1/2 c. spinach
- 1/2 c. fresh parsley
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. mustard powder
- 1/4 tsp. garlic powder
- 4 T. avocado oil
Using a food processor or box grater, shred the red onion and zucchini.
Finely chop the spinach and parsley.
Place the ground chicken, red onion, zucchini, spinach, and parsley into a medium sized bowl. Add the seasonings, then mix by hand to combine evenly.
In a large cast iron skillet, heat the avocado oil over medium heat.
Once hot, use a portion control scoop or large spoon to scoop approximately 1 ounce portions of mixture. Place into the hot skillet, pressing slightly to form small, level patties.
Cover and cook for 4-5 minutes, or until nicely browned on bottom. Flip and continue cooking for 4-5 minutes, or until completely cooked through.
Tahini Mustard Sauce
- 3 T. tahini paste
- 1/2 lemon
- 3 T. olive oil
- 1 T. dijon mustard
- 2 T. hot water
- pinch black pepper
- pinch sea salt
Combine all ingredients in a small bowl and stir to combine.