Ingredients:

  • 1 lb ground chicken breast
  • 1/2 cup cooked quinoa, cooled
  • 1/2 cup carrots, finely grated
  • 1/2 cup fresh spinach or broccoli, steamed and finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1 cup oat flour
  • 2 tbsp olive oil

Instructions:

  1. Pulse the grated carrots and steamed spinach or broccoli in a food processor until they reach a fine, pebble-like consistency. Press the mixture through a fine-mesh sieve or a clean kitchen towel to squeeze out excess moisture.
  2. In a large mixing bowl, combine the 1 lb ground chicken breast, 1/2 cup cooked quinoa, the processed vegetables, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp sea salt. Stir vigorously until the mixture is homogenous and the quinoa is evenly distributed. If the mixture feels too wet to shape, add one tablespoon of oat flour at a time until it holds a firm ball.
  3. Scoop approximately 1 tablespoon of the mixture and roll it into a small cylinder or nugget shape. Roll each piece in the 1 cup of oat flour until fully coated, pressing gently so the breading adheres to the surface.
  4. To bake: Preheat oven to 400°F (200°C). Place nuggets on a parchment-lined sheet and lightly brush with 2 tbsp olive oil. Bake for 12-15 minutes, flipping halfway through, until mahogany-colored and the internal temperature reaches 165°F (74°C). To air fry: Place nuggets in a single layer in the basket, spray lightly with oil, and cook at 375°F (190°C) for 8-10 minutes, shaking halfway through, until the internal temperature reaches 165°F (74°C).
  5. Let the nuggets rest for 2 minutes before serving to keep the juices inside.