Hungry, but uninspired by the same meals you have on repeat?
Getting adequate protein is crucial for hormone health (like keeping your blood sugars stable and adrenal glands nurtured), preconception health, supporting baby’s growth during pregnancy & helping you to heal and provide for baby post birth. Plus lots more!
But, I know what it’s like. I often get stuck making the same meals that I can whip up without having to reach for a recipe.
Well I assure you, once you’ve made my Thai Chicken Nuggets, you’ll be able to add them to your ‘easy to make’ lunch or dinner options.
If you’re breastfeeding or struggling with pregnancy reflux, you can leave out the chilli, leeks & garlic or replace them with other fresh flavoursome herbs of choice.
Makes approximately 20 nuggets
What you’ll need:
500gm chicken thighs, roughly chopped
2 cloves garlic, crushed
1 leek or spring onion, chopped
4 tablespoons chopped fresh coriander + extra for garnish
2 small birds eye chillies, seeded and finely chopped
1 tablespoon tamari (wheat free soy sauce) + extra for serving
2 egg yolks
3/4 cup tapioca flour
2 tablespoon coconut oil
Extra 1 tbsp coconut oil, melted
Preheat oven to 180 degrees C
What to do:
Grease your large baking dish with coconut oil or use bleach free baking paper.
Add chicken, garlic, leek, coriander, chilli, tamari, coconut oil and egg into a food processor and process until well combined.
Roll a large teaspoon of mixture into a small ball and coat in tapioca flour to help bind before adding to your baking dish.
Continue until all mixture is made into ball, lightly squish each ball into a nugget shape and drizzle with extra (melted) coconut oil before adding into the hot oven and bake for 15 minutes.
Turn the nuggets after 15 minutes and bake for a further 15-20 minutes, or until cooked through.
Remove from oven, garnish with coriander and serve with a small bowl of extra tamari and your favourite salad.
For further meal inspo, head here.