Healthy Chicken Nugget Recipe

The inspiration for this post came from a recent article I read about how most chicken nuggets are made. You can check it out here. To say I was disgusted would be an understatement. I ate a ton of chicken nuggets as a kid. In fact, it was one of the few foods my mom could actually get me to eat. Now, I’ll definitely think twice before ordering them again. Eewww.

That doesn’t mean I won’t eat them, however. In fact, I do eat them just about every day and they are a staple in my diet; I just make them myself. I still love them, but they are now healthier and cheaper. I thought I would share my “recipe” with you all.

Before I go on, let me just state right up front that I am far from an awesome chef. Instead, I would classify myself as a functional chef, meaning I can get the job done fine, but it won’t be fancy. When I take my time, I can actually whip together some pretty good stuff; however, I rarely do. I really don’t like cooking and can’t stand spending time in the kitchen, so my goal is to cook things that take as little time as possible while still being healthy and tasting decent. Since I spend a lot of my time on the gym floor coaching, I also try to make things that are portable so I can eat on the run.

This leads me to my chicken nugget recipe. I have been making these nuggets for about three years and they fit all my criteria: quick, healthy, affordable, and portable. They also take no prep time. Literally nothing. Taste wise, they won’t compete with a gourmet meal, but if you’re looking for a good protein source on the run, they fit the bill nicely.

Get your notebook out so you can write this down. It’s pretty complex.

Ingredients: Ground chicken or ground turkey. You can also use ground beef but I’ve found it doesn’t taste as good cold.

Step 1: Take the meat out of the package and slap it on a hot frying pan. I preset the heat to about medium on the stovetop.

Step 2: Take a spatula and divide the meat into smaller cubes.

Step 3: Cook each side of the cubes (6 sides total) for about a minute each, or until golden brown. You can season them however you want.

Step 4: There is no step 4. That’s it.

See, told you it was complicated. I usually get two pans going at the same time so I can cook two packages at once. Each package is 1.3 lbs (just checked) and I divide it into nine cubes. Each cube thus resembles a mini bite-sized meatball, only there is no prep time and they are quicker to cook since they have flat sides. Be sure not to overcook them so they are not too dry.

From there, I grab 4-5 cubes in the morning before work and put them in a Ziploc bag. I will then put some almonds or something like that in another bag, add some veggies, and I’ve got a healthy dinner that I can eat on my feet while I walk around. When I’m home, it’s also nice to have them on hand to add to add to things like scrambled eggs for a little different flavor and extra protein.

Give them a try and see how you like them. Hope you enjoy it. Also, if you missed yesterday’s For Your Viewing Pleasure post, be sure to check that out.