KaleJunkie creator Nicole Modic shared her veggie chicken nuggets with high-protein ranch dressing and smashed broccoli.
To make these nuggets, start by preheating your oven to 400 F.Next, line a baking sheet with parchment paper and set it aside. You may want to spray the pan lightly with olive oil, to ensure that the parchment paper sticks to it.Next, wash and grate the zucchini, carrot, and onion. Then, add them to a cheesecloth or nut milk bag and squeeze as much liquid out of them as possible.
Then, use a spoon to scoop out approximately 3 tablespoons of the meat mixture and use your hands to form the mixture into nuggets. Line the nuggets up on the baking sheet and repeat until all of the mixture has been formed into nuggets. Bake the nuggets for 15 minutes, then remove them from the oven and bake them for another 10 minutes, until they reach an internal temperature of 165 F.
Once they're done, remove them from the oven, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
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