217kcal
1g
15g
2g
5g
17g
8g
309mg
- 100g / 3.5oz Broccoli
- 80g / 3oz roughly cubed Cheddar
- 320g / 11oz skinless, boneless Chicken thighs
- 1 Egg
- 1 heaped tbsp (cornstarch) Cornflour
- 1 tsp Smoked paprika
- 2 roughly chopped Garlic cloves
- 50g / 1.76oz Breadcrumbs
- to taste freshly ground Black pepper
- as needed Olive oil cooking spray
1. Preheat the oven to 220°C (240°C fan) / 475°F.
2. Add 100g / 3.5oz Broccoli and 80g / 3oz Cheddar to a food processor and blitz until it resembles breadcrumbs.
3. Add 320g / 11oz skinless, boneless Chicken thighs, 1 Egg, 1 heaped tbsp Cornflour (cornstarch), 1 tsp Smoked paprika, 2 roughly chopped Garlic cloves, and freshly ground Black pepper to taste. Blend until well combined.
4. Add 50g / 1.76oz Breadcrumbs to a bowl.
5. Shape mixture into small balls, roll in Breadcrumbs, and flatten into nuggets.
6. Place nuggets on a baking tray lined with non-stick baking paper.
7. Spray each nugget with Olive oil cooking spray.
8. Bake for 15-17 minutes until golden and cooked through.
5% of RDI
6% of RDI
15% of RDI
0% of RDI
0% of RDI
6% of RDI
38% of RDI
Cheddar is optional. Leftover cooked nuggets can be stored in the fridge for 2 days or in the freezer for up to 3 months. Bake from frozen at 200°C / 400°F for 20 minutes.
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