Nutrient-Dense Chicken "Nuggets" Prepared with Sweet Potatoes, Veggies and Fresh Herbs

October 29, 2018



Chicken “Nuggets” with Sweet Potato, Veggies and Herbs

Serves: 3


Time Preparing: 15 minutes

Time Cooking: 15-20 minutes

Total Time: 30-35 minutes



- 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


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



In a plate serve chicken “nuggets” 

And a side bowl with the avocado sauce



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