Ingredients:

  • 1 lb ground chicken breast
  • 1 cup steamed cauliflower florets
  • 1/2 cup grated carrots
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 cup Panko breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp paprika

Instructions:

  1. Place the ground chicken, steamed cauliflower, grated carrots, parmesan, and seasonings into the food processor.
  2. Pulse until the mixture is a smooth, uniform paste, ensuring no visible chunks of vegetable remain.
  3. In a small bowl, toss the Panko breadcrumbs with olive oil and paprika until the crumbs are evenly coated.
  4. Scoop approximately 1 tbsp of the chicken mixture and roll it into a small ball, then flatten slightly into a nugget shape.
  5. Press each nugget gently into the breadcrumb mixture until fully coated.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Arrange nuggets with 1/2 inch of space between them and bake for 10–12 minutes, flipping halfway through, until the edges are mahogany-colored and centers are firm.