Loaded Chicken Nuggets

Makes approximately two dozen

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Ingredients

1-1.25 pounds boneless chicken thighs
1/3 cup shredded zucchini
1/3 cup shredded carrot
1 teaspoon dried onion powder
1 teaspoon dried garlic powder
1 teaspoon salt
1 tablespoon avocado or coconut oil

Instructions

Using a food processor, blend chicken thighs until broken up.
Add in veggies and seasoninga and blend again to combine.
Heat pan over medium high heat and add oil.
Using mini ice cream scoop, add chicken to pan.
Cook 5 minutes on one side and then flip and gently flatten.
Cook 3 more minutes and then flip back to the original side for a final 2-4 minutes, until no longer pink.

Notes

Freezes well.

Alternative baking option: Using mini ice cream scoop, add to sheet pan. With damp fingers, push down gently to make a nugget shape. Bake at 400 degrees for 12-14 minutes.

I prefer the pan method of a crispy outside, but the baking method is better for convenience.