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Chicken Nuggies

5 from 1 vote
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Ingredients
  

  • 1 baked sweet potato
  • 1 cup cooked carrots
  • 1 tbsp distilled vinegar
  • ½ tbsp raw, unfiltered honey
  • ¼ tsp salt
  • 1 tsp ceylon organic cinnamon
  • 1 tsp olive oil
  • 1 cup oats
  • 1 baked chicken breast

Instructions
 

  • Preheat oven to 225 degrees.
  • Scoop the inside out of a cooked sweet potato and put in a large bowl.
  • Add cooked carrots and mash the two ingredients together with a fork or potato masher. (the consistency will be lumpy)
  • Add the vinegar, honey, and olive oil. Stir well.
  • Add the salt and cinnamon. Stir well.
  • Shred the baked chicken breast and add to the mixture.
  • Add the oats. Make sure the mixture is blended completely by using your hands to knead it.
  • Let the batter sit for about 5 minutes for the oats to expand.
  • Spoon into a small muffin tin, filling each ¾ full.
  • Bake at 225 degrees for 2 hours and 15 minutes.
  • Take out of the oven and flip each nuggie over. Cook for 1 more hour.
  • Take out of the oven and let them thoroughly cool. The nuggies will be semi soft with a crispy outside.
  • Store in an airtight container in the refrigerator.
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