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©2018 BY HOLISTIC IN HOUSTON. PROUDLY CREATED WITH WIX.COM

Flaxseed Chicken Nuggets

May 31, 2018

 

Feed your kids (or your inner kid) something delicious, satisfying, and waaayy more nutritious than anything you’d get at the drive-thru!

 

I started making these nuggets in college because I could make a large batch and freeze them, then thaw and reheat later. The flaxseed is high in fiber and healthy fats so I always feel satiated when eating them. I recommend doing the same-double this recipe and freeze some nugs for later!

 

Flaxseed Chicken Nuggets

Serves: ~3-4 people

Prep time: ~15 min

Cook time: ~15 min 

 

Ingredients

~1 lb of chicken-(I prefer chicken thighs, but chicken breasts work great too)

1/2 cup ground flaxseed meal (I like Bob’s Redmill) 

2 large eggs

1 TBSP Himalayan or sea salt (you can reduce if you are watching your sodium intake)

1 TBSP garlic powder

1 TSP paprika 

1 TSP dried parsley

 

Instructions:

Preheat oven to 425 degrees. Cut the chicken into small 1-inch pieces (or whatever your preferred nugget size is). Whisk together the eggs in a shallow dish. Line a baking sheet with nontoxic parchment paper. Mix the flaxseed and spices together in a bowl. 

 

Dip the nuggets one by one into the egg mixture, then immediately into the flaxseed mixture to coat evenly. Lay them out evenly on the baking sheet. Bake for 12-15 min or until the outside of the Nuggets are crispy and the inside is cooked through (I always test one nugget). 

 

Serve:

I serve with homemade zucchini chips, homemade dijon honey mustard (Dijon mustard + local honey) and a low-sugar ketchup. 

 

To reheat: I always put them in the fridge overnight then pop them back into the oven for 7-8 min at 400 degrees Fahrenheit or until warm. 

 

Enjoy!

 

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XO

Haley 

 

 

 

 

 

 

 

 

 

 

 

 

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