This is another fantastic Whole 30 approved recipe. Who doesn’t love chicken nuggets? These are particularly yummy with a hint of sweetness from the sweet potato, perfectly sized for dipping. The nuggets are surprisingly easy to make too.
I knew as soon as I first saw the recipe on Unbound Wellness that I had to try it. It did not disappoint! Nathan and I have been perfecting our version ever since, trying to figure out the ideal size and shape to make the nuggets crispy but not overcooked. Nathan made one funny batch with every nugget different- from big meatballs to eggroll-like to small discs. The recipe is so tasty, we’ve made it at least four times in the last few months. That’s frequent repetition for us!
We like them dipped in guacamole, ketchup, or barbecue sauce. What would you dip them in? Share in the comments.
Sweet potato chicken nuggets
Recipe modified from Unbound Wellness
Serves 3 (makes 18 nuggets)
1 pound raw ground chicken
2 cups raw sweet potato (1 large potato or about 9 ounces), finely grated
2 tablespoons coconut oil + 1 teaspoon for greasing the baking sheet
2 tablespoons coconut or almond flour
2-3 green onions, chopped fine
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1/2 teaspoon sea salt
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with coconut oil. Combine all the ingredients in a large bowl and thoroughly combine. Roll the mixture into 2-inch rounds, slightly flattened. You will get about 18 nuggets. Place them on the baking sheet. Bake 25-28 minutes, flipping half way through. Serve with your favorite sauce. We like them with guacamole, ketchup, or barbecue sauce.
My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.