Ingredients:

  • 1 cup (150g) steamed carrots, finely chopped
  • 1 cup (30g) fresh spinach, steamed and squeezed dry
  • 1 cup (185g) cooked quinoa, cooled
  • 1 cup (140g) cooked chicken breast, finely minced
  • 1 small (40g) garlic clove, minced
  • 1 large (50g) egg, beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil

Instructions:

  1. Place the steamed carrots, spinach, cooked quinoa, and minced garlic into the food processor. Pulse until the mixture forms a smooth, cohesive paste.
  2. Add the minced chicken to the food processor and pulse again—only until combined—to maintain a slight bite.
  3. Transfer the mixture to a bowl and stir in the beaten egg and Parmesan cheese.
  4. Scoop about 1 tablespoon of the mixture, roll it into a small ball, and flatten it into a disc roughly 1 inch thick.
  5. Roll each disc in the Panko breadcrumbs until evenly coated.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
  7. Arrange nuggets on the sheet with space between them and bake for 12–15 minutes, flipping halfway through, until edges are golden brown and centers feel firm.