Chicken Nuggets & Chips by Joanne Turner

Dietary Guidelines: , , ,

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Serves

6

Ingredients

  • 200 g oven-bake 97% fat-free oven chips
  • 4 slices grainy bread
  • 350 g chicken breast
  • 1 carrot, peeled and finely grated
  • 1 zucchini, peeled and finely grated
  • 1 egg
  • 2 spring onions, thinly sliced
  • 1 tablespoon olive oil
  • raw vegetables, for serving (optional), for example tomato, carrot, cucumber and capsicum strips
  • tomato sauce, for serving (optional)

Method

  1. Preheat oven to 180°C/160°C fan-forced.
  2. Place chips on a non-stick pan and place in the oven frozen. Cook for 12-15 minutes or until golden brown.
  3. While the chips are cooking, process the bread in a blender or food processor until you have fine breadcrumbs. Remove and place in a mixing bowl. Process the chicken until it is a mince consistency, then place in the bowl and mix together with the breadcrumbs, carrot, zucchini, egg and spring onions.
  4. Heat oil in a large fry pan over medium heat. Place spoonfuls of chicken mix in the pan, and cook for about 5 minutes on each side, or until golden and cooked through. Place in an ovenproof dish and keep warm in the oven while the chips finish cooking.
  5. Serve the chicken nuggets with the chips. Serve with vegetables and a little tomato sauce, if desired (see Health tip).

 

Health tip: While babies can have condiments from 12 months of age, only serve them occasionally.

Raw vegetables can be replaced with age-appropriate steamed vegetables of your choice for younger children (10 to 11 months old).

These are a party favourite and a much healthier choice than the frozen varieties. You could double the recipe and serve them at your child’s next birthday party.

Cook’s tip: Chicken nuggets can be frozen and stored up to 3 months, defrost in fridge overnight then reheat in a fry pan or microwave.

Squeeze out excess liquid in the carrot and zucchini by placing grated vegetables on a piece of kitchen towel, wrapping them up and squeezing out the moisture over the sink.

RECIPE NOTES

Gluten Free: Use GF Multigrain bread and GF oven baked chips

Nutritional Analysis

Per serve (6): energy 815 kJ, protein 17 g, fat 6.6 g, saturated fat 1.1 g, cholesterol 57.1 mg, carbohydrate 15.9 g, fibre 2.5 g, sodium 160.7 mg, GI low

Baby & Toddler

Recipe taken from Baby & Toddler by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.