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Chicken Nuggets
Execution Time 25 min
Cooking Time 15 min
Difficulty Easy
Simple and tasty, these crispy chicken bites are prepared with a breading made from oat flakes that make this recipe fit, healthy, tasty and suitable for even the youngest children.
Features
Nutritional Values
| AVERAGE NUTRITIONAL VALUES per 100g |
| Energy | kJ | Kcal |
| 565 | 135 | |
| Fats | 4,1 | g |
| of which saturated fatty acids | 1,0 | g |
| Carbohydrates | 11 | g |
| of which sugars | 0,4 | g |
| Protein | 12 | g |
| Fibres | 2,3 | g |
| Salt | 0,1 | g |
Ingredients
- Chicken breast chunks 110g
- Bacon Baby Oat Flakes BPR Nutrition 50g
- Fresh egg 40g (1 small egg)
- Fresh fennel 50g
- Radishes with leaves 40g
- Sriracha sauce 5g
- Lemon peel to taste
- Salt and pepper to taste
- Spray oil q.b.
Preparation
1In a mixing bowl, beat the egg with a pinch of salt, pepper and lemon zest.
2Stew the chicken into bite-size pieces and leave to season for at least 15 minutes.
3In the meantime, slice the fennel very thinly and leave it in cold water to make it crispy.
4Clean the radishes, slice the red part into thin strips, and in the meantime cook the leaves in a hot pan for a maximum of 1 minute.
5Bread the chicken in the bacon oatmeal, lightly grease with oil spray and bake at 220 degrees in a ventilated oven for 12-14 minutes. Once cooked, season with salt.
6In a dish, arrange the cooked radish leaves on the base, the baked chicken nuggets, the well-drained sliced fennel, the radish slices and decorate with the sriracha sauce.
Prepared with
Porridge Oats - Bacon
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