Baked Chicken Nuggets

Ingredients

• 500 gr Chicken breast
• 100 gr Pumpkin or squash
• 1 White onion
• 1 Egg
• 1 cup Oat flour
• 1 tablespoon Turmeric
• 0.5 tablespoon Garlic, Powder o minced
• Salt
• Pepper

Instructions

1. 1

   1. Cook the pumpkin

   Cut the pumpkin into chunks and boil for about 10 minutes, or until soft. Drain well and let cool completely.

2. 2

   2. Make the chicken mixture

   In a food processor, combine the raw chicken breast, the cooled pumpkin, the onion (cut into chunks), turmeric, garlic, salt, and pepper. Process until you get a smooth, moist, slightly sticky mixture.

3. 3

   3. Shape the nuggets

   With slightly damp hands, take portions of the mixture and shape into nuggets. Place them on a clean surface and refrigerate for 30 minutes — this helps them hold their shape when breading.

4. 4

   4. Bread them

   Beat the egg in a bowl with a pinch of salt. Put the oat flour in another bowl. Dip each nugget first in the egg, then in the flour, making sure it's fully coated.

5. 5

   5. Bake or air-fry

   Oven: Preheat to 200°C (400°F). Arrange the nuggets on a parchment-lined baking sheet with a little space between them and bake for 25–30 minutes, flipping halfway through so they brown evenly on both sides. Air fryer: Preheat to 180°C (350°F) for 5 minutes. Arrange the nuggets in the basket without crowding them and cook for 18–22 minutes, flipping halfway through. Thicker nuggets may need a few extra minutes.