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Chicken Nuggets with Dill Dip

Ready in 30-40 minutes

Serves 4-6 people (32 nuggets)

Recipe by Courtney Anderson


Dressing Ingredients:

2 medium Zucchini (peeled + chopped)

Fresh Dill

1 Lemon juice + zest

3 Garlic cloves

1/3 cup Hemp hearts



1-2 tsp honey (optional)

Nugget Ingredients:

1.5 lbs Pine View Farms' Ground Chicken

1 ½ cups Cooked Chickpeas or 15oz can chickpeas

1 medium Zucchini (peeled +shredded)

1 Carrot (peeled + shredded)

2 tsp Garlic powder

1 egg

1/4 cup Nutritional yeast

Salt Pepper

Oil for

Cooking Bread Crumbs (optional)


  1. Preheat oven to 375F. Using a cheesecloth (or in a medium bowl) add shredded zucchini and carrot. Squeeze liquid out.
  2. In a large bowl, add zucchini, carrot, ground chicken, chickpeas, garlic powder, 1 egg, ¼ cup nutritional yeast, salt and pepper. Mix with hands or “mash” with a fork until combined.
  3. Using a tablespoon form into little patties and coat with bread crumbs Place on Baking sheet lined with parchment and drizzle in oil of your choice. Bake in the oven for 20-25 minutes, flipping halfway. Enjoy on their own, on a salad, in a sandwich, or freeze for quick warm ups for those busy weeks!