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Sep 15

Kids’ Chicken Nugget Soul Bowl

This delicious recipe was created for G-Fresh by @dinah_crowe

Yields1 Serving
 2 free-range chicken breasts
 1C frozen mixed veggies (defrosted)
 Juice 1 lemon
 2t G-Fresh Chicken Seasoning
 1 egg (whisked)
 2C quinoa flakes
 Olive oil spray
 2 additional eggs (whisked for crumbing process)
1

Blitz chicken breast in your food processor before transferring to a large mixing bowl.

2

Blitz your frozen mixed veggies (just a couple of pulses is fine, because you don’t want this pureed). Transfer veggies to the bowl with chicken. Mix in your single, whisked egg, plus juice of lemon and G-Fresh Chicken Seasoning. Give it a really good mix with your hands.

3

Have your 2 whisked eggs in a separate bowl. In another bowl have your quinoa flakes and have a lined baking tray ready to go.

4

Wet your hands; roll into smallish balls and flatten out (slightly). Gently dip each ball into the egg wash, then coat with your quinoa flakes. Make sure it's evenly coated! Place on a baking tray and repeat this process until all are done.

5

Spray generously with olive oil spray and bake in your oven for approximately 30 minutes at 180oC (until golden and cooked through).

Even the adults will love these kids' chicken nuggets! They're packed full of veggies and crumbed with a gluten-free quinoa crumb (using G-Fresh Chicken Seasoning). Best served in a "Soul Bowl" style, with baby cucumbers, cherry tomatoes, baby spinach, avocado, wedge of lemon, eggs and zucchini noodles.

Ingredients

 2 free-range chicken breasts
 1C frozen mixed veggies (defrosted)
 Juice 1 lemon
 2t G-Fresh Chicken Seasoning
 1 egg (whisked)
 2C quinoa flakes
 Olive oil spray
 2 additional eggs (whisked for crumbing process)

Directions

1

Blitz chicken breast in your food processor before transferring to a large mixing bowl.

2

Blitz your frozen mixed veggies (just a couple of pulses is fine, because you don’t want this pureed). Transfer veggies to the bowl with chicken. Mix in your single, whisked egg, plus juice of lemon and G-Fresh Chicken Seasoning. Give it a really good mix with your hands.

3

Have your 2 whisked eggs in a separate bowl. In another bowl have your quinoa flakes and have a lined baking tray ready to go.

4

Wet your hands; roll into smallish balls and flatten out (slightly). Gently dip each ball into the egg wash, then coat with your quinoa flakes. Make sure it's evenly coated! Place on a baking tray and repeat this process until all are done.

5

Spray generously with olive oil spray and bake in your oven for approximately 30 minutes at 180oC (until golden and cooked through).

Kids’ Chicken Nugget Soul Bowl
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