Chicken Nuggets with
Mango & Avocado Salsa

family

GLUTEN-FREE, DAIRY-FREE

Here’s a recipe for the whole family – it’s a healthier (and dare I say, tastier!) version of chicken nuggets. Protein (from the chicken in this recipe) is vital to help support the growth and repair of our cells, hence is particularly important for growing little ones. It also helps to keep us full until our next meal. The accompanying colourful salsa gives a sweet zingy flavour along with a variety of beneficial nutrients. Throw in a good measure of childhood nostalgia and enjoy.

serves 2 -3


INGREDIENTS

2 skinless chicken breasts, cut into cubes
250ml coconut milk
115g coconut flour
½ tsp ground cumin
½ tsp turmeric powder
½ tsp ground coriander
75g desiccated coconut
A pinch of salt
1 tbsp coconut oil, melted
4 large lettuce leaves from an iceberg or cos lettuce, to serve
Salsa:
1 avocado, peeled, stoned and cut into small cubes
1 mango, peeled, stoned and cut into small cubes
15g fresh coriander, torn
1 red onion, peeled and finely diced
1 red chilli, finely diced
2 tbsp coconut aminos


STEP-BY-STEP

Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.

Meanwhile, make the mango salsa. Mix the avocado, mango, coriander, onion and chilli together in a bowl and pour over the coconut aminos. Refrigerate until needed.

Preheat the oven to 180°C/350°F/Gas mark 4.

Put the flour and spices in a bowl and put the desiccated coconut on a plate. Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.

Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.