Crispy Chicken Nuggets

with Carrot and Potato Mash

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Family-Friendly
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Family-Friendly
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Instructions

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1 Make mash

Peel and cut carrots to coins. Peel and cut potatoes to small cubes. Cover with water in a pot and bring to a boil. Cook for about 20 minutes until soft. Drain. Mash with a potato masher. Heat milk up and add. Mix well. Season with salt to taste. Keep warm.

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2 Prep chicken

Meanwhile, cut chicken breast to nugget-size chunks. In a bowl, combine mayonnaise, paprika powder, onion powder, garlic powder, salt and pepper. In another bowl (or in a food processor), crush cornflakes to small crumbles.

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3 Bake nuggets

Preheat the oven to 225°C. Add chicken chunks to the mayonnaise mixture and stir well. Then roll each chicken piece in crushed cornflakes. Place nuggets on an oven tin lined with baking paper. Bake in the oven for about 15 minutes until nicely browned, crispy on top and cooked through.

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4 Cut and serve

Rinse cucumbers well and cut to sticks. Serve the nuggets with the carrot and potato mash, fresh cucumber sticks and ketchup.

Tips for fussy eaters

Make a traditional potato mash and serve the carrots as fresh sticks on the side.

Pro tip

Marinate the chicken in the mayonnaise mixture beforehand. For extra flavour and creaminess, add butter to the mash.

Comfort food for children and adults alike!

Cooking Time: 40 min

Cals 1038 · Prot 58.7 · Carbs 124.8 · Fat 40.6

Ingredients

Number of people

Nuggets

Chicken breast 400 Grams
Mayonnaise 80 Grams
Paprika powder 2 Grams
Onion powder 1 Grams
Garlic powder 1 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Cornflakes 100 Grams

Mash

Carrot 3 Pieces
Potatoes 600 Grams
Full fat milk 250 ML
Salt 1 Tsp

To serve

Cucumber 2 Pieces
Ketchup 100 Grams

Comfort food for children and adults alike!

Cooking Time: 40 min

Cals 1038 · Prot 58.7 · Carbs 124.8 · Fat 40.6

Instructions

photo

1 Make mash

Peel and cut carrots to coins. Peel and cut potatoes to small cubes. Cover with water in a pot and bring to a boil. Cook for about 20 minutes until soft. Drain. Mash with a potato masher. Heat milk up and add. Mix well. Season with salt to taste. Keep warm.

photo

2 Prep chicken

Meanwhile, cut chicken breast to nugget-size chunks. In a bowl, combine mayonnaise, paprika powder, onion powder, garlic powder, salt and pepper. In another bowl (or in a food processor), crush cornflakes to small crumbles.

photo

3 Bake nuggets

Preheat the oven to 225°C. Add chicken chunks to the mayonnaise mixture and stir well. Then roll each chicken piece in crushed cornflakes. Place nuggets on an oven tin lined with baking paper. Bake in the oven for about 15 minutes until nicely browned, crispy on top and cooked through.

photo

4 Cut and serve

Rinse cucumbers well and cut to sticks. Serve the nuggets with the carrot and potato mash, fresh cucumber sticks and ketchup.

Tips for fussy eaters

Make a traditional potato mash and serve the carrots as fresh sticks on the side.

Pro tip

Marinate the chicken in the mayonnaise mixture beforehand. For extra flavour and creaminess, add butter to the mash.

Ingredients

Number of people

Nuggets

Chicken breast 400 Grams
Mayonnaise 80 Grams
Paprika powder 2 Grams
Onion powder 1 Grams
Garlic powder 1 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Cornflakes 100 Grams

Mash

Carrot 3 Pieces
Potatoes 600 Grams
Full fat milk 250 ML
Salt 1 Tsp

To serve

Cucumber 2 Pieces
Ketchup 100 Grams
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