These chicken nuggets are a great stealth way to get kids to eat kale since they won’t see the kale on the outside of the nugget (shhh, its under the breading). Serve these with a good quality brand of sweet potato fries, that you can buy frozen, to make it a complete healthy meal-or make your own sweet potato fries.

Serves 4

1 cup kale leaves, packed, any variety
1 cup breadcrumbs, seasoned or gluten free
2 eggs
1 pound raw chicken tenders, cut into 2 inch chunks
2 tablespoons extra virgin olive oil or coconut oil
1/4 teaspoon garlic salt

Place the kale in a food processor and finely chop. Spread the breadcrumbs out onto a plate. Place the eggs and kale in a bowl and whisk. Dip the chicken tenders into the egg wash then press into the breadcrumbs. Transfer to a plate and chill at least 30 minute to help the breadcrumbs to adhere.

Heat a medium skillet over medium-high heat and add the oil. Add the chicken and cook 3 to 4 minutes without moving until the breadcrumbs are golden. Add the remaining oil and flip the chicken. Cook 3 minutes more until the chicken is cooked through and no longer pink in the center. Transfer to a plate covered with a papertowel to drain. Sprinkle with the garlic salt and serve immediately.

Nutritional Stats Per Serving (3 chicken fingers): 336 calories, 30 g protein, 25 g carbohydrates, 0 g sugars, 13 g fat (2 g saturated), 165 mg cholesterol, 1 g fiber, 398 mg sodium.

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