Natural New Age Mum

Happy. Healthy. Holistic.

Coconut Chicken Nuggets

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Coconut Chicken Nuggets

 

Today’s recipe comes to your from the lovely Leah at Brisbane Paleo Family blog.

I saw her yummy chicken nuggets and asked if she would please share it with us and be part of our ‘Just Say NO to Nuggets‘ campaign.

“Hi everyone, Leah here! I am a Brisbane mother who is passionate about the Paleo lifestyle after losing 30kg and regaining my zest for life.  I organize the Brisbane Paleo Meetup Group, which has around 200 members and growing.  If you are interested in meeting up with like-minded people and attending fun events relating to all aspects of the Paleo lifestyle you can find out more here.

I think this quote sums up Paleo really well – “PALEO= a lifestyle and nutritional framework that relies on foods high in nutrient value, appropriate to our species and has its basis in evolutionary principles.”  Dr Anastasia Boulais Whole9 South Pacific

There is some really good information at the Eat Drink Paleo blog about what we do and don’t eat. Basically though, it’s a grain free, legume free, dairy free, refined sugar-free diet.

Being Paleo does not have to be difficult and you can make it work for your whole family.  It is about finding what works for you and aiming to do the best you can. This works for our family.  If you are interested in family friendly recipes and ideas you can follow me at Brisbane Paleo Family on Facebook and my blog. I hope you like my Paleo Coconut Chicken Nuggets!”

 

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Paleo Coconut Chicken Nuggets

by Brisbane Paleo Family

Vital Stats: Paleo, Dairy Free, Gluten Free, Grain Free, Nut Free

Okay, so this is what you need:
2 chicken breasts cut into nugget size pieces
2 eggs whisked with 1/2 cup coconut milk

 

Okay, so this is how you do it:
·       Preheat the oven to 200 degrees celsius
·       Place coconut flour, egg and coconut milk mix and the shredded coconut into three separate bowls.
·       Line a baking tray with baking paper
·       Roll the chicken piece in coconut flour
·       Dip the chicken piece into the egg and then into the coconut
·       Coat it with shredded coconut.
·       Place chicken piece on baking paper.
·       Repeat with each piece.

·       Cook for 15 mins or until chicken is cooked through.

Be careful not to over cook as coconut can dry the chicken out. Serve with a lovely fresh salad and avocado.  I like to make a dipping sauce with coconut aminos (which is used as a soy sauce substitute but is Paleo friendly) and coconut vinegar.

 

Who in our community is Paleo? Do you have any tips?

 

 

Nourishing Nuggets

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nourishing nuggets

Today I am welcoming the gorgeous Sarah Groom from Homemade, Healthy, Happy to the blog. She is sharing with us her fabulous Nourishing Nuggets recipe.  Sarah cooks allergy-friendly, wholefoods in her thermomix. Check out her blog and Facebook page. 

I have followed Sonia’s Just Say No to Nuggets campaign with great interest. Chicken nuggets are such a staple in the kitchens of so many families, and the diets of so many children. But sadly, they can often be loaded with more bad than good. So, in the interest of swinging the balance back towards the good, I made it my mission to come up with a tasty nugget recipe that packs a huge nutritional punch by incorporating a food that is so sadly overlooked in so many houses.

This food has fantastic doses of minerals and vitamins, including iron and A, B, D and K vitamins. But many people (children especially) are not so keen on the strong flavour of this food, which is why I choose to use it in small amounts – but you can build up the amount quite easily with repeated exposure.

Yes, we are talking organ meats. Liver, to be precise. I find that the easiest way to use liver is to freeze it in a big block and cut off sections each time you need it. Liver softens quite quickly out of the freezer, so it is not too hard to just slice a bit off and add it to meals. And this doesn’t hold for nuggets only – liver can easily be added into stews, casseroles, pasta sauces…. Let your imagination run wild!

And as an added bonus, the crumbing for these nuggets is grain free!
 

Nourishing Nuggets

Ingredients – crumbs:

150g almonds

40g parmesan

3 Tablespoons of coconut flour

1-2 cloves of garlic, peeled

1 teaspoon of fine salt (I prefer pink Himalayan or Celtic sea salt)

1/4 teaspoon of sweet smoked paprika

1 egg, beaten (for egg wash)

Ingredients – nuggets:

20-50g chicken liver

450g chicken thighs, cut into six pieces

Oil, for shallow frying (we love coconut or macadamia oil for these)

Method:

1) Place all crumb ingredients except egg in the TM bowl and process on speed 9 for 8-10 seconds. Set aside.

2) Place chicken liver in TM bowl and turbo 3 or 4 times until finely diced. Scrape down the sides.

3) Add chicken thighs and turbo a further 8-10 times.

4) Shape chicken mix into balls (about 1 Tablespoon of mix per nugget), dunk in the beaten egg, then coat in the crumb mix.

5) Heat oil (about half a centimetre deep) in a frying pan over medium heat, or medium-low heat if you are using a cast iron pan. Let your oil get nice and hot before you put the nuggets in.

6) Fry the nuggets in batches, taking care not to overcrowd the pan. Cook for about 8-10 minutes on each side, or until they are crispy and cooked through.

Enjoy!
Sarah xoxo

Notes: For those without a thermomix, use your food processor to make the crumb and chicken mince instead of chicken thighs.

You might also like to check out some other chicken nugget recipes.

 

 

 

 

Kate’s Almond-Crusted Chicken Nuggets – Winner of the Great Homemade Chicken Nugget Competition!

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After much cooking, sampling and deliberation, we are happy to announce the winner of the Great Homemade Chicken Nugget Competition!

It is Kate Lloyd with her winning recipe – Almond Crusted Chicken Nuggets! Congratulations Kate!

We just loved Kate’s recipe. Not only was it healthy and super easy and quick to make, it tasted amazing. Kids and adults all agreed on this one.

These homemade chicken nuggets are grain free, gluten free, dairy free and additive free.

 

Kate’s Almond-Crusted Chicken Nuggets

 

Okay, so this is what you need:

 2 Lilydale free-range chicken breast fillets

3/4 cup organic ground almonds (or almond meal)

2 organic egg yolks (beaten)

3/4 teaspoon Herbamare (or other seasonings of your choice)

Coconut oil, for cooking

 

Okay, so this is how you do it:

1. Cut the chicken into nugget (or finger) pieces.

2. Combine the ground almonds with the salt and other seasonings of your choice.

3. Dip each piece of chicken into the egg yolks, then into the almond mix so they’re well coated.

4. Fry on medium heat in coconut oil until chicken is cooked through and the outsides are crispy and browned. 3-4 minutes on each side should be fine.

We think Kate’s secret ingredient is frying them in coconut oil as they did not taste as good in sunflower oil! Just a little tip if you want to make these at home!

Kate is lucky enough to win our major prize, kindly donated by Cut out the Crap, Superfoods for Kidz and Lilydale-Living Free Range.

We chose six finalist recipes out of all the entries to cook and sample We are sending the five runners up a little thank you gift as their recipes were so great!

So, congratulations to:

Jordie Goth

Alex Watkins

Leisa Seiler

Lou Dwan

Rebecca Allum

I will be putting some of these recipes up on the blog in the new year, so keep an eye out of them!

We also had a random draw for all the recipes, as a thank you for taking the time to enter. The prize is a $25 gift voucher from Organics on a Budget!

Congratulations to the winner – Sofia Christo!

So this is yet another recipe for you in our great Just Say NO to Nuggets campaign! It really is easy and tasty to make your own healthy nuggets at home! If you would like to try my other recipes, go here and have a browse. I am so excited that so many of you feel the same way as me about making healthy food for your family. Keep up the good work everyone – your kids will thank you for it one day!

Just say NO to Nuggets! 🙂

 

The Great Home-Made Chicken Nugget Competition

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Just say NO to nuggets!!

You can do it. Make your own at home, easily, quickly and much more healthy!

Chicken nuggets from fast food outlets and the freezer section of your supermarket can contain so many questionable ingredients including harmful additives.

I have shared several recipes on the blog now for super-healthy home-made chicken nuggets.

Here they are:

Crunchy Chicken Strips

Polenta Chicken Bites

Chicken and Vege Bombs

The Best Homemade Chicken Nuggets from Bloggers

Rice Cracker Chicken – two ways

Quinoa and Dukkah Crumbed Chicken

Super Vege Chicken Nuggets

But, now it’s your turn.

Whenever I post a recipe for home-made chicken nuggets, many of you share with me how you make your chicken nuggets. There are so many great ideas out there and we want you to show them off! Are you ready?

So, this is what you need to do:

1. Email me your chicken nugget recipe to naturalnewagemum@yahoo.com.au

2. Include a picture if you can

3. Make sure your recipe is an original one, contains chicken and is healthy

4. Be a liker of the following Facebook pages, Natural New Age Mum, Cut out the Crap, Superfoods for Kidz, Organics on a Budget and Lilydale – Living Free Range.

So, these are the prizes:

The best chicken nugget recipe creator will win:

All entries will also go into the draw for a $25 gift voucher from Organics on a Budget as a thank you for taking the time to enter!

How will we choose a winner?

I am under no illusions how tough it will to choose a winner. So, I have enlisted the lovely Collette from Cut out the Crap and Vanessa from Superfoods for Kidz to help me judge! They are both natural new age mums, excellent cooks and avid supporters of my Just Say NO to Nuggets campaign. I have featured both of their chicken nugget recipes on the blog!

We will choose a top six to cook and taste and the winner debated from there.

Things we will be looking for include: how healthy the recipe is, how easy it is, how accessible the ingredients are and of course, what the kids think!

The winner of the Organics on a Budget voucher will be chosen using random.org

Terms and Conditions:

You must have an Australian address to enter. Entries are open from now until Wednesday the 7th of November at midnite. Recipes must be original. By entering this competition you give this blog permission to publish your recipe along with your first name. I will do a special blog post with the winning entry and also blog the best runner ups as well. Both winners will be notified by email and also announced on this blog post.

This giveaway is now CLOSED. Please click here to see the winning recipe and the winners!

I can’t wait to see what you come up with! Good luck everyone and please share this competition with your friends too.

Many thanks to our sponsers:

           

Aussie Giveaway Linky
Hosted by Three Lil Princesses

Super Vege Chicken Nuggets

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Just say NO to nuggets. But, not home-made healthy ones with real chicken!!

You can say YES to those.

This Super Vege Chicken Nuggets recipe is from the lovely Vanessa at Superfoods for Kidz.

I have a confession to make though.

As I was making it, I was also instructing the Natural New Age Girl on how to make kale chips.

Soooo, I sort of got distracted, stuffed up the recipe and got it all back to front!

No matter –  it still tasted amazing. So this is my version and if you want Vanessa’s original version, it’s on her Facebook page.

So, anyway, who are Superfoods for Kidz and what do they do? 

Superfoods for Kidz make four fabulous organic products (basically super foods for kids and big kids). They have three powders – Vital Vege Power, C Berry Blast and Berry Choc Chunk. There is also a Berry Choc Chunk Lunchbox Bar in the range.

Vanessa sent them to me to try out and I am SO IMPRESSED!! It’s not often I use capitals, so you know they are good.

We have been using the powders in everything. It’s easy to just add a scoop to smoothies, muffins, soups, bread etc. Or sprinkled on yoghurt, cereal, toast, rice crackers. The list is endless and I keep seeing more and more uses on their Facebook page that make me go WOW!

These super food powders are fantastic for those with fussy kids, to make sure they are getting some fruit and veges. But, they are also good for kids who pretty much eat anything, as a booster and a yummy treat. Head on over to the website for some more info.

Anyway, this recipe uses the Vital Veggie Power – you can add it to almost any savoury dish.

As well as having a super sneaky vege content, this recipe also is gluten-free, dairy-free, egg-free, additive-free and thermomix friendly!

Okay, so this is what you need:

1/2 cup organic rice milk or milk of your choice

1 tablespoon Superfoods for Kidz Vital Veggie Power

1/2 tablespoon organic Herbamare (optional)

1 1/2 cups organic brown rice flour (I make mine in the thermomix)

Handful (about 20g) organic kale or spinach

750g organic chicken thighs (or breasts)

organic virgin coconut oil, for cooking

Okay, so this is how you do it :

Cut the chicken into large chunks (or whatever shape you fancy!)

Add the rice milk to a shallow bowl and add the chicken.

Chuck into a food processor (or thermomix) the kale/spinach, the Vital Veggie Power, the Herbamare and the rice flour.

Whizz it up until everything is finely chopped and throw it in a shallow bowl.

The mix will be green, but don’t freak out, because when you cook them, they go brown so the kids won’t notice!

Working with one chicken chunk at a time, take it out of the rice milk and add to the vege/rice flour mix. Pat it on nicely.

Using one hand for wet and one for dry is the way to go.

Vanessa coats her nuggets a second time, so you can do that if you want, but I didn’t.

Heat up the coconut oil in a shallow frypan to medium high.

Add the nuggets and cook on both sides for a few minutes until golden brown and cooked through.

Drain on paper towel.

Serve with a yummy beetroot and apple salad like I did (grated fresh beetroot, grated apple, tiny bit of grated red onion, olive oil, apple cider vinegar, salt and pepper).

Now, you could try cooking these in the oven with a spritz of oil, but frankly I have tried doing this with floured nuggets and they don’t go crunchy or very brown.

Coconut oil is a very healthy oil to cook with, so don’t be afraid to shallow fry them.

So, there we have another recipe for our Just Say NO to Nuggets campaign! You might like to check out the other recipes here.

Coming up on the blog, I have a huge surprise for you regarding this campaign and it involves winning some Vital Veggie Power for yourself, so make sure you stay tuned (or subscribe!)

Let me know if you make this and what the kids thought. Enjoy.

Quinoa and Dukkah Crumbed Chicken

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Quinoa and Dukkah Crumbed Chicken

Welcome to yet another recipe in my Just say NO to nuggets campaign!

I have been making this one for a while now and was pretty chuffed that Australian Healthy Food Guide published it in 2010 as a reader recipe.

This recipe is gluten-free, egg-free and contains protein-packed quinoa and lots of yummy spices.

Okay, so this is what you need:

500g organic or free range chicken, cut into strips

1/2 cup buttermilk (use homemade mayo if you are dairy-free)

1/2 cup of organic quinoa flakes

1/2 cup of dukkah (purchase from spice aisle or make it in your thermomix)

1/2 tablespoon of Herbamare

Okay, so this is how you do it:

Marinate the chicken strips in buttermilk. I like to leave it overnight as it makes the chicken really moist and tender, but a couple of hours is okay.

Preheat your oven to 200 degrees celsius.

Mix the quinoa flakes, dukkah and Herbamare well and place on a plate.

Taking the strips one at a time, slightly wipe off the buttermilk on the side of the bowl.

Roll in the quinoa mix, pressing it on firmly.

Chuck them onto a tray lined with baking paper and give them a spritz with some oil.

Fling them into the oven to cook for about 10 minutes, depending on how big your strips are.

Our favourite dipping sauce to serve with this is mango chilli chutney and greek yoghurt.

It is lovely served with a huge salad and nice the next day in a wrap with salad for lunch.

Enjoy.

As always, I love to know if you make one of my recipes, so come back and leave me a comment!

Want to make some more healthy, homemade chicken ‘nuggets’? Check out the recipes here.

Rice Cracker Chicken – two ways to make healthy chicken nuggets

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If you haven’t heard of my JUST SAY NO TO NUGGETS campaign, then I will fill you in!

Commercial chicken nuggets are one of my pet hates. They contain so many artificial ingredients, chemicals and questionable bits of the chicken! Nuggets are such a favourite with kids and a quick, easy standby for mums. BUT, in less than half an hour, you can prepare your own at home, with quality ingredients! I would encourage everyone to just say NO to nuggets and try some of my yummy ideas instead. Click here to see some more recipes! 

Today I am teaming up with the gorgeous Collette, author of the Cut out the Crap cookbooks to bring you some more ideas on how to make your own chicken nuggets at home. Collette kindly offered to share one of her ‘chicken nugget’ recipes using rice crackers from her first cookbook, Cut out the Crap.  I also had a rice cracker chicken recipe to share, so today you get my version as well!

Here is my Rice Cracker Chicken. It is gluten-free, dairy-free, additive-free and egg-free. Super quick and super yummy!

For the healthiest option, use brown rice crackers with no artificial additives (read the back of the packet). Many rice crackers contain MSG and lots of numbers, so be vigilant! I don’t add seasoning as the crackers are usually salty enough, but you could always add some dried herbs if you like.

Okay, so this is what you need:

500g organic and/or free range chicken thigh fillets

1 packet of brown rice crackers

2 tablespoons organic honey

oil to spritz

Okay, so this is how you do it:

Crush the rice crackers in the thermomix, food processor or use a rolling pin. We want the size of breadcrumbs, not a powder, so go easy on the pulse button!

Cut the chicken into bite size pieces or strips (whatever takes your fancy). Chuck them into a bowl, add the honey and mix in well.

Put the rice cracker crumbs on a plate and roll the chicken in them, piece by piece, pressing the crumbs on firmly.

Place on a baking paper lined tray. Spritz with oil (I use a glass oil sprayer with grapeseed oil). 

Bake in a hot oven, 200oC for about 10-15 minutes, depending on how big your chicken pieces are. YUM! I think these might be my favourite so far. The hint of honey is so delicious!

Here is Collette’s Chicken Schnitzel from her Cut out the Crap Cookbook. This recipe is gluten-free, dairy-free and additive-free

Chicken Schnitzel

3 single chicken breast fillets

1 bunch fresh chives – finely chopped 

1 x 100g packet plain rice crackers 

1 egg 

1 cup rice milk 

1 pinch sea salt 

1 cup oil

Using a blender or food processor, process the whole packet of rice crackers until fine crumbs form.

In one bowl whisk the egg and rice milk.

In another bowl, add the rice cracker crumbs, chives and sea salt. Mix well.

Cut each chicken breast into quarters. Make one cut down the length to make it thinner, and one across to make it smaller.

Working with one piece of chicken at a time, dip it into the egg mixture, then into the crumb mixture. Press the chicken down into the crumb mixture, so a good coating is formed.

Set aside on a plate until ready to cook.

Heat the oil in a large frying pan.

Cook chicken schnitzel on a medium heat for 3-4 minutes either side, or until the chicken is thoroughly cooked and the outside is golden.

It is such a thrill for me to connect with other mums also interested in feeding our families healthy food. Collette is a mum of four (where does she find the time to write cookbooks?!) with an interesting story about how she got into healthy cooking.

In the last few weeks, I have been cooking out of Collette’s books and I am very impressed. My wheat-free daughter is having fun with all the healthy gluten-free muffins and cakes! My favourite so far is the Orange and Rosemary Chicken.

All of Collette’s recipes, in both books, Cut out the Crap and Cut out the Crap for Kids are gluten-free, dairy-free and additive-free. The recipes are healthy, simple to make and family friendly. The only thing I swap around is the sugar for natural sweeteners, but that is easy enough to do.

You can check out more of Collette’s recipes at her website, blog or Facebook page. Coming up on the blog, I will also have a chance for one of you to WIN both cookbooks as well. Make sure you are signed up to get the emails so you don’t miss out!

So, are these recipes inspiring you to just say NO to nuggets? Would you give them a go? Remember to check back with us and tell us what the family thinks!

The BEST home-made chicken ‘nugget’ recipes from bloggers!

· 14 Comments

As part of my campaign – Just say NO to nuggets! – I wanted to share with you some of my favourite ‘nugget’ recipes from some of my favourite blogs!

Vegie Smugglers – Baked Chicken Nuggets

Wendy from Vegie Smugglers makes these yummy nuggets by marinating them first and then tossing in the crumb mixture and baking in a hot oven. She serves them up with a pumpkin dip and spinach to make a wrap!

Help! Mom’s on a Health Kick – Oat and Basil Chicken Nuggets

Yani from Help! Mom’s on a Health Kick has some fantastic recipes to share. This chicken nugget recipe is oven baked and uses oats as a crumb with loads of flavour from basil and garlic.

Queen of Quinoa – Gluten-free Popcorn Fried Chicken

Alyssa from Queen of Quinoa makes a home-made version of ‘popcorn’ chicken. This oven-baked recipe uses cornflakes and coconut as a crumb and paprika and chilli for flavour.

Quirky Cooking – Healthy Fried Chicken Strips

Jo from Quirky Cooking is well-known for her super-healthy recipes! This healthy southern fried chicken recipe is dairy free and gluten-free!

Health Food Lover – Buckwheat Crusted Cajun Style Chicken

I couldn’t resist adding this one in from Michelle at Health Food Lover. It’s grown up chicken nuggets for mums! Crusted in buckwheat flour and using spicy cajun flavours, this is a great recipe for when you feel like something a little more exotic!

I hope you enjoy these recipes. Thank you to all the wonderful foodie bloggers for sharing their amazing recipes with us!

Remember – Just say NO to nuggets!

Chicken and Vege Bombs – Healthy Chicken Nuggets

· 35 Comments

chicken and vege bombs

Just say NO to nuggets! 

I am back with another recipe to make your own chicken nuggets and ditch those nasty processed chicken nuggets.

This one was inspired by a recipe I saw at Taste.com.au.

What I am loving about this recipe:

* It’s so quick and easy! Get the cherubs to help you.

*It’s perfect finger food for babies and toddlers as it makes really soft nuggets that are easy to chew!

*It’s easy to make your own versions – use finely chopped leftover cooked veges,  swap the veges to corn, pumpkin, broccoli – whatever! Got some leftover rice? Chuck that in too!

*It’s gluten-free and dairy-free.

*It sneaks in some veges!

*It tastes yummy!

Okay, so this is what you need:

500g organic or free range chicken mince (or make your own in the thermomix)

1 small organic carrot

1 small organic zucchini

1/2 small organic onion

1 small organic garlic clove

1 tablespoon homemade tomato sauce (or relish/chutney/mustard/pesto)

2 teaspoons organic Herbamare

1 organic, free-range egg

2 teaspoons dried parsley (or use one tablespoon of fresh)

3-4 large slices of wholegrain bread (I used gluten-free)

oil for spritzing
cvb

Okay, so this is how you do it:

Put your oven on to 200 degrees celsius. Whack some baking paper on a large baking tray.

Whizz the bread in your thermomix or food processor to make fresh breadcrumbs and set aside on a plate.

Grate the zucchini, carrot, onion and garlic very finely (or chop really finely in your thermomix/food processor).

Squeeze out all of the moisture of the vege mix – if you don’t the mix will be too sloppy! Keep the juice to chuck into soups/stews/stock.

Mix all ingredients, except the crumbs, with your hands – this bit is fun and a little therapeutic!

Roll small balls of the chicken mixture and then roll in the breadcrumbs. They are a little soft, but they will firm up when you cook them.

Place on the tray and spritz with oil (I use macadamia oil in a glass oil spritzer – cooking spray has lots of nasties!).

Fling your bombs into the oven and cook for about 10-15 minutes, depending on how big you made them. Serve them with whatever you like – my kids enjoyed the leftovers cold the next day in a salad wrap with mayo!

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Make up a double batch and freeze the chicken and vege bombs uncooked. You will always have a quick, healthy option for the kids on standby!

You might also want to check out the other recipes in my campaign to ‘just say NO to nuggets’.

Make it. Come back. Tell me what you think!

Polenta Chicken Bites – healthy chicken nuggets!

· 20 Comments

Polenta Chicken Bites - healthy chicken nuggets!

 

Just say no to nuggets!

I am back with another easy recipe in our ‘just so no to nuggets’ campaign!

There are so many ways to make a healthy chicken ‘nugget’ very quickly and easily. I am going to keep giving you recipes until I run out of ideas. I’m pretty sure I don’t have to tell you that processed chicken nuggets are not a healthy option for kids to be eating regularly. Even saying the word nugget makes me cringe…. so I am calling mine ‘bites’!

 

 

Polenta Chicken Bites

Vital Stats: gluten free, egg free

Okay, so this is what you need:

4 large free range, organic chicken thigh fillets

3/4 cup organic polenta (cornmeal)

2 teaspoons garlic powder

2 teaspoons paprika

2 teaspoons organic Herbamare

2 tablespoons organic greek yoghurt or sour cream

macadamia oil or your choose of fat

 

Okay, so this is how you do it:

Cut the chicken into big chunks.  Chuck the chicken into a bowl, fling in the yoghurt and stir it around. If you want, you can leave this mixture in the fridge all day as it tenderises the chicken nicely.

Put the polenta, garlic powder, paprika and Herbamare in a shallow bowl and mix well. Throw in the chicken chunks one at a time and coat with the polenta. I use one hand for chicken and the other for polenta so it doesn’t get too messy!

Place the chicken on a large tray with sheet of baking paper underneath. Spritz the chicken all over with some macadamia oil. Don’t buy the nasty spray oils in a can as they contain sugar and chemicals. I put my oils into a pump oil sprayer (get them from a kitchen store) and use it like that.  This is the one I have here. Much healthier!

** Of course you can always cook these in a pan with some macadamia oil or ghee/tallow but I find it really messy!

Fling into a hot oven (200 degrees celsius) for about 10 minutes or until just cooked. You want the chicken to be nice and juicy. Serve them up with some salad and a dipping sauce. Homemade mayo with mango chutney is really nice or some homemade tomato sauce.

 

These polenta chicken bites are gluten-free. If you need them dairy free too, you could use homemade mayonnaise instead of the yoghurt. Find my recipe here. They will feed a family of four. I often make up a double batch and the kids enjoy them on a wrap with salad the next day for lunch.

 

I love it when you chat to me! Come back and tell me how you went and if the kids liked them.

 

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