Chicken nugget meal - RM 1/5/2024
Author: Meghna (HCP)
INGREDIENTS:**
g Chicken, light meat, raw
g Ground almonds, Tesco (HCP added*)
g Celeriac, raw
g BirdsEye Garden Peas (HCP added*)
g Carrots, old, raw
g Oil, olive
g Sweetcorn kernels, canned in water, drained
g Tomato ketchup
g Flour, plain (HCP added*)
Directions:
Slice chicken into strips
Mix ground almond and plain flour together
Coat chicken in the almond and flour mixture
Add half the oil into a pan, once hot, add the coated chicken strips. Add any extra flour mixture to the top of the chicken strips
Cook for 2 minutes each side or until done (no pink meat)
Serve on a plate, scraping all the oil and flour bits onto the chicken
Chop celeriac into batons and toss in remaining olive oil
Bake in the oven at 180 degrees for 10 minutes, then flip them over and bake for another 10 (check for doneness, after the first 10 minutes and adjust times accordingly)
Weigh out peas and boil or cook in the microwave at 1 minute intervals
Weigh out carrot and sweetcorn
Serve all ingredients with ketchup on the side
Nutrition Information (for entire recipe):
Carbohydrate:
15.53
Calories: 268
Fat:
15.05
Protein:
15
Ratio:
0.49:1
Tags:
Main Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
