Gluten Free Dairy Free Chicken & Veggie Nuggets

1. 1

   Preheat oven to 375 degrees F. Line a large baking tray.

2. 2

   Remove excess liquid from the zucchini. Place zucchinim chicken, carrot, and egg in a large bowl. Season with salt and pepper. Mix until well combined.

3. 3

   Place breadcrumbs on a large plate. Shape the mixture into nuggets and push into the breadcrumbs.

4. 4

   Place on the prepared baking pan. Continue until no mixture remains

5. 5

   Spray nuggets with oil.

6. 6

   Cook for 15 to 20 minutes, turning the nuggets halfway during cooking or until golden and cooked through.

7. 7

   Freezing Directions: Place cooked nuggets into a freezer bag. Remove as much air as possible, seal, label and freeze.

8. 8

   To serve: Thaw. Heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.