Gluten Free Dairy Free Chicken & Veggie Nuggets - cooking recipe

Ingredients

1 cup zucchini, finely grated
2 1/4 cups ground chicken
1 cup carrot, finely grated
1 large eggs or 1 large egg substitute
1 cup gluten & dairy free dried breadcrumbs or 1 cup crushed gluten & dairy free cereal

Preparation

Preheat oven to 375 degrees F. Line a large baking tray.
Remove excess liquid from the zucchini. Place zucchinim chicken, carrot, and egg in a large bowl. Season with salt and pepper. Mix until well combined.
Place breadcrumbs on a large plate. Shape the mixture into nuggets and push into the breadcrumbs.
Place on the prepared baking pan. Continue until no mixture remains
Spray nuggets with oil.
Cook for 15 to 20 minutes, turning the nuggets halfway during cooking or until golden and cooked through.
Freezing Directions: Place cooked nuggets into a freezer bag. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Heat through.