Rosemary Oaty Chicken Nuggets
We love making these rosemary oaty chicken nuggets because the whole family enjoys them. The kids like them best with some ketchup while we enjoy them a little more sophisticated with our homemade, copycat hot mustard.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken nugget recipe, gluten free chicken nuggets, oaty chicken nuggets
Servings: 6 servings
Calories: 277kcal
Author: Chandice Probst
- 2 lbs. boneless/skinless chicken breasts or tenders
- 2 eggs
- 1 T fresh rosemary chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 1/2 C Bakery on Main Organic Happy Oats or Quick Oats
- 1 T gluten-free dijon mustard
- 2 tsp. raw honey
- 1/2 tsp. gluten-free Worcestershire
Preheat oven to 400°
Cut chicken breasts or tenders into 1' cubes
In a bowl, whisk eggs together
In another bowl combine rosemary, salt, pepper and Bakery on Main Organic Happy Oats
Dip chicken cubes into whisked eggs then generously coat chicken nuggets with oat mixture
Place dipped chicken nuggets on a baking sheet and bake at 400° for 20-22 minutes or until cooked through
Meanwhile, combine dijon mustard, honey and gluten-free Worcestershire and mix well
Serve with warm rosemary oaty chicken nuggets
Calories: 277kcal | Carbohydrates: 16g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 548mg | Potassium: 662mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 1.8mg | Calcium: 29mg | Iron: 1.9mg