This recipe is every kids dinner dream, crispy chicken nuggets and potatoes. However, we have made this recipe suitable for those on the Eczema programs, so they can not only have a fun meal, but they can also remain itch free.
Oats are a good source of vitamin E, zinc, potassium, manganese and silica which is an essential mineral for strengthening connective tissue in the skin. The oat fibres (beta glucans) work to feed our intestinal bacteria, which helps to support and nourish the healthy bacteria in our large intestine. So not only are these a delicious snack, but they'll also give you healthy skin and a happy gut.
To make this dish FID (Food Intolerance Diagnosis Program) friendly, use white potatoes and sub the carrot and asparagus for extra green beans, or celery sticks.
Fresh chives or shallots can be blending into the oat mixture for some extra flavour if you kids can handle the extra kick.
Serves: 3-4 kids (depending on ages and appetites)
Prep time: 30 minutes
Cooking time :30 minutes
For the chicken nuggets
500 grams of chicken tenderloins
1 heaped cup of whole oats
3 teaspoons of rice bran oil
1/2 cup of flour for dusting (we used tapioca flour)
1/4 cup of dairy free milk of choice (we used oat milk)
1 teaspoon of good quality salt (use less if your kiddie is young, so flavour is not as strong)
1 teaspoon of garlic powder (use less if your kiddie is young, so flavour is not as strong)
3-4 large potatoes (depending on how many mouths you are feeding)
An assortment of vegetables of your choice, we used 1 bunch of asparagus, 2 carrots, and 1 large handful of green beans.
First make your 'oat breadcrumbs', in a blender of food processor, lightly pulse the oats, garlic powder and salt until the mixture resembles a very course meal. move to a medium sized bowl and stir in 3 teaspoons of rice bran oil. Stir in Set aside.
Pre heat the oven to 200°C (400°F). Cover 1 large baking tray with baking paper and lightly cover with some rice bran oil or other oil of choice.
Peel and wash your potatoes, then cut into cubes about 2 cm by 2cm and place in the oven for 30 minutes or until lightly browned and soft. NOTE: the potatoes take about 30 minutes to cook and then chicken takes 20 minutes, so if you do not think 10 minutes is long enough for you to prepare the nuggets while the potatoes are cooking, you can hold off putting the potatoes in until you have made the chicken nuggets.
To make the chicken nuggets, place the tenderloins onto a sheet of baking paper on a chopping board and pat dry the chicken with paper towel on each side (making sure they are extra dry will help the crumb mixture stick well). Cover the tenderloins with another sheet of baking paper and using a rolling pin, lightly bash the chicken to make them a little thinner. Remove the baking paper, then cut the chicken tenderloins into chicken rough nuggets sized pieces, about 5 cm x 3 cm (as seen in the video).
Set up 3 bowls along side the chicken and greased tray. Fill one bowl with the oat crumbs, 1 bowl with the milk, and one bowl with the flour. Dip the chicken pieces into the flour first, then the milk, then place into the bowl of oat crumbs and press oat mixture into the chicken well on both sides. Place onto the baking tray and repeat the process with all of the chicken. Lightly drizzle some more oil over the chicken and place into the oven with the potatoes to cook for about 20 minutes. Turn half way through at about the 10 minute mark.
While the potatoes and chicken are cooking you can prepare the vegetable baskets. How you do this is up to you, we used some brown paper to make a little cone to place the vegetables, however you can use anything you like or just serve them as is. Chop the vegetables however you wish, some kids love vegetables raw so we kept our vegetables raw, however they can also be lightly sautéed to soften if this is preferred.
When the potatoes and chicken are cooked and lightly brown, remove from the oven and serve along side the vegetables.