Chicken Nuggets with Dill Dip
Ready in 30-40 minutes
Serves 4-6 people (32 nuggets)
Recipe by Courtney Anderson
Ingredients
Dressing Ingredients:
2 medium Zucchini (peeled + chopped)
Fresh Dill
1 Lemon juice + zest
3 Garlic cloves
1/3 cup Hemp hearts
Salt
Pepper
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)
Directions
- Preheat oven to 375F. Using a cheesecloth (or in a medium bowl) add shredded zucchini and carrot. Squeeze liquid out.
- 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.
- 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!