Air Fryer Hidden Veggie Chicken Nuggets
Prep: 20 minutes
Air Fry: 16 minutes • Serves: 4
1 cup whole wheat panko breadcrumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound Smart Chicken® Ground Chicken
1 large Eggland’s Best Egg
1 cup refrigerated or frozen riced cauliflower, broccoli and/or sweet potato, thawed if necessary
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup plain nonfat Chobani® Greek Yogurt
2 tablespoons organic smoky maple barbeque sauce
1 tablespoon yellow mustard
1.Line rimmed baking pan with foil; spray with cooking spray. In shallow bowl, stir breadcrumbs, 1/4 teaspoon salt and pepper.
2.In medium bowl, stir chicken, egg, riced vegetables, garlic powder, onion powder and remaining 1/4 teaspoon salt; form mixture into 12 (1-1/2-inch square) nuggets (about 1/2-inch thick and 2 tablespoons). Dip nuggets in breadcrumb mixture, pressing lightly so crumbs adhere; place on prepared pan and spray both sides with cooking spray.
3.Preheat 3.3-quart air fryer to 400° for 5 minutes. In small bowl, whisk yogurt, barbeque sauce and mustard. Makes about 1/2 cup.
4.In 2 batches, air fry nuggets 8 minutes or until golden brown, crisp and internal temperature reaches 165°, turning once. Serve nuggets with sauce.
Approximate nutritional values per serving (3 nuggets, 2 tablespoons sauce):
251 Calories, 11g Fat (2g Saturated), 132mg Cholesterol,
532mg Sodium, 15g Carbohydrates, 2g Fiber, 24g Protein
Chef Tip:
For freezer-friendly nuggets, cool nuggets slightly; freeze in an airtight container up to 2 months.
To prepare nuggets, preheat air fryer to 400° for 5 minutes. Air fry frozen nuggets 8 minutes or until golden brown, crisp and internal temperature reaches 165°, turning once.