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
~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
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).
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.
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