Chicken “Nuggets” with Sweet Potato, Veggies and Herbs
Serves: 3
Time Preparing: 15 minutes
Time Cooking: 15-20 minutes
Total Time: 30-35 minutes
Ingredients
- 1-pound free-range ground chicken breast or ground turkey
- 1 ½ cup cooked and smashed Hannah sweet potato or, smashed potato/yucca leftover
- 5 tablespoons red onions, finely chopped
- 1 carrot, finely chopped
- 2 celery stalk, finely chopped
- 3 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh marjoram, finely chopped
- ½ tablespoon sea salt
- ¼ tablespoon cayenne, finely chopped
- 2-3 tablespoons coconut oil (use for sauté chicken “nuggets”, and to grease hands to form chicken patties)
For avocado sauce
- 1 avocado
- 1 tablespoon sour cream
- 1 tablespoon fresh cilantro finely chopped
- ¼ tablespoon cayenne (optional)
- Sea salt to taste
- Olive oil to taste
- Lemon juice to taste
Preparation
Sweet potato
Wash well and place 1 large Hannah sweet potato in a medium pot over medium heat
Cover with filtered water, and bring to a boil
Cook until tender, 25-30 minutes
Remove from heat
Carefully drain and unpeel (optional – can leave the peel for a few extra minerals)
Smash sweet potatoes using a fork, reserve
Or, just use sweet potato or mashed potatoes leftovers
Chicken “nuggets”
In a medium bowl combine ground chicken breast, chopped red onion, carrots, celery, smashed sweet potato, cilantro, marjoram, cayenne, and sea salt, stir using a spoon until well combined
Using your hands, greased with coconut oil, shape into small patties (nuggets), reserve
Heat a large skillet with coconut oil over medium heat
Place the chicken “nuggets” in the hot skillet, cook for 3-4 minutes
Flip the chicken “nuggets”, cook 3-4 minutes
Flip again until is golden brown or, your preferred doneness, reserve
Avocado sauce
In a medium bowl combine avocado, sour cream cheese, cayenne, cilantro, stir well until combined
Season with salt, olive oil and lemon juice to taste
Serving
In a plate serve chicken “nuggets”
And a side bowl with the avocado sauce