Kate’s Ridgey Didge Chicken Nuggies Make these nuggets in bulk, cook some straight away, freeze the rest on a tray raw, then once frozen, portion them out into meal size portions in containers ready for the next meal! Dinner Lunch Print this recipe Details Serves: 14 (3 nuggets per serve)Number of ingredients: 11To prep: 20 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1121Calories: 268Protein: 24.8gFat: 16.3gSaturated Fat: 3.2gCarbohydrates: 3.2gCarbohydrates per 100g: 2.48gFibre: 5gSodium: 134mgPotassium: 432mg Ingredients 1kg of chicken breast, fat trimmed 160g Greek yoghurt, reduced fat 1 egg 1 tablespoon of smoked paprika 1 tablespoon of dried oregano Lemon zest and juice 5 garlic cloves 100g sesame seeds 250g LSA (linseed, sunflower seed and almond) 100g parmesan Salt and pepper to season Method Cut your chicken breast into nugget-size portions. Weigh out a 30g piece of chicken and then visually cut the portions to approximately the same size To make the marinade, zest and juice lemon, finely chop garlic and place in large bowl with yoghurt, egg, smoked paprika and oregano. Season with salt and pepper. Add chicken and marinate in fridge for at least an hour or overnight. In a separate bowl, combine LSA, parmesan and sesame seeds. Transfer pieces of chicken into the mix and ensure nuggets are well covered. The crumb should stick well to the marinated chicken. Once covered, transfer to tray lined with greaseproof paper. Cook right away in a preheated oven (180°C for 20 mins) or pop them in a container and freeze raw. When cooking the nuggets, turn nuggets over after 15 mins to ensure both sides are crunchy. (if cooking from frozen, 35 mins in the oven or until cooked through) Serve nuggets with a salad to meet requirements of 7g per serve.
