Chicken and Avocado Nuggets
These light as air chicken nuggets will quickly become a family favourite. With loads of hidden veggies and a soft and delicate texture they are an easy meal for any kiddo 6m+. These freezer friendly nuggets are easy to re-heat and store really well, making them a great last minute dish. They will be a crowd pleaser for young kids and adults alike!
Equipment
- 1 large baking tray
- baking paper
- 1 food processor
Ingredients
- 1 large tomato
- 1/2 brown onion
- 1 large carrot
- 1/2 avocado
- 1 egg
- 250 gm ground chicken breast
Instructions
- Preheat oven to 220°c and line a large baking tray with baking paper.
- Finley chop tomato and cook down in a saucepan with a small amount of water to form a tomato paste for roughly 5 mins (some chunks are fine).
- Dice onion, grate the carrot and roughly chop the avocado. Add these and the tomato paste to the food processor and process until smooth.
- Remove from food processor to a large bowl and add the chicken and the egg. Mix until well combined.Note: Do do not add the chicken to the food processor, it will ruin the softness of the nuggets.
- Spoon nuggets onto the baking tray and cook in the oven for 30 mins until just lightly golden, juices run clear and the nuggets easily come away from the baking paper.
- Serve with veggies and enjoy!
