Makes 2 Servings
Macros: 231 Cal, Fat 9g, Carbs 13g, Fibre 2g, Protein 23g
1/3 cup Oats (rolled)
2 1/3 tsps Turmeric
1/8 tsp Sea Salt
1/8 tsp Black Pepper
181 grams Chicken Breast (boneless, cubed)
2 1/3 tsps Avocado Oil (divided)
In a food processor blend the rolled oats, turmeric powder, sea salt and black pepper until a flour-like consistency forms.
In a separate bowl, toss the cubed chicken breast in half of the avocado oil until evenly distributed. Pour the oat mixture over the chicken and toss until the chicken is coated.
Warm a skillet over medium heat and add the remaining oil. Add the breaded chicken to the pan and cook for 10 minutes per side. For the final 2 minutes, add a lid and cook until the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken nuggets with your favourite dipping sauce and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days.
Serving Size: One serving is equal to approximately five nuggets.
Make it Vegan: Use cauliflower florets instead and bake them in the oven for 25 to 30 minutes.