This is a story about packing lunches, inhaling dinner on the way to sports practice, using leftovers, and/or feeding picky eaters. If you are welcoming the new school year with equal parts excitement and meal prep dread, I have one word for you. Nuggets. Made from sorta-scratch using either pre-cooked chicken or canned chickpeas, these protein-rich bites offer an easy, tasty option when you are short on time and ideas.
Throw your preferred protein into the food processor. Add cooked vegetables; cauliflower rice is undetectable to even the most discerning eater. Use mayonnaise or hummus to add moisture and flavor, then smoosh the pate into finger food shapes. Panko breadcrumbs give the nuggets their crunch. If you love the golden look of fast-food nuggets (and who doesn’t?), brown the breadcrumbs in a dry skillet first.
What would a nugget be without dipping sauce? You know what your people like. I serve barbecue sauce with our chicken nuggets and tahini or tzatziki with the chickpea version. Then cross a meal off your list and move on to the next activity.
For a vegetarian version, substitute one (15-ounce) drained can of chickpeas for the chicken, and 2 tablespoons hummus for the mayonnaise and mustard in this recipe. Proceed with the rest of the recipe as written.
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