Ingredients
- 1Â pound ground chicken
- 2 cups shredded butternut squash (about 1Â stem part of a medium butternut squash, peeled and then shredded – I use this grater)
- 3 tbsp coconut flour
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 2 tsp dried minced onion (or 1 tsp onion powder)
- 1.5 tsp smoked paprika
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees F. and spray a baking sheet with a little bit of cooking oil, or lay down oven safe parchment/baking paper
- Combine all of the ingredients in a large mixing bowl until the butternut squash and spices are incorporated well
- Using your hands, form them into the nuggets. They should be about 1/4 inch-1/2 inch thick, in the shape of an oval or a “flat egg shape”
- Place each nugget directly onto the sheet pan, in even rows with space between each, and continue until all of the chicken mixture in the mixing bowl is gone
- Next, put the sheet pan into the oven and bake for 25 minutes, flipping halfway through. For a crisper nugget, broil for 2-3 additional minutes
- Remove from the oven and serve with your favorite dipping sauce
Notes
- You can substitute ground turkey for the chicken
- You can substitute almond flour for the coconut flour
- You can substitute butternut squash for sweet potato (you can find that recipe here)
- These can be cooked in air fryer by cooking for 12 minutes on 350, flipping halfway through
Nutrition Facts:
- Serving Size: 4 nuggets
- Calories: 235
- Fat: 12.1 g
- Carbohydrates: 10 g
- Fiber: 3.5 g
- Protein: 21.7 g