Macro-Nuggets - Supercharged Chicken Nuggets

Name: Macro-Nuggets - Supercharged Chicken Nuggets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1400g lean chicken breast; 300 g cooked red lentils (from 100 g dried); 100 g psyllium husk powder; 2 large eggs, room temperature; 80 g yellow onion, finely diced; 50 g garlic, minced (about 12 cloves); 60 g zucchini, grated and lightly squeezed of excess water; 50 g fresh parsley, finely chopped; 1 tsp smoked paprika (5 g); 1 tsp kosher salt (6 g); ½ tsp freshly ground black pepper (1 g); 30 ml extra-virgin olive oil (for frying); 200 g nonfat Greek yogurt; 30 g fresh dill, finely chopped; 1 garlic clove, minced (5 g); 30 ml fresh lemon juice; ¼ tsp kosher salt (1.5 g); 100 g nonfat Greek yogurt; 20 g Dijon mustard; 10 ml fresh lemon juice; Pinch of kosher salt

22 steps

Prep:30minCook:20min

Juicy ground chicken and red lentils are blended with psyllium and spices into protein- and fiber-packed nuggets, pan-seared to golden crispness and served alongside a zesty yogurt-dill dip and tangy mustard-yogurt sauce.

Updated at: Fri, 18 Jul 2025 21:06:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories767.9 kcal (38%)

Total Fat10 g (14%)

Carbs84.1 g (32%)

Sugars6.1 g (7%)

Protein88.9 g (178%)

Sodium980.6 mg (49%)

Fiber28.4 g (101%)

% Daily Values based on a 2,000 calorie diet

Instructions

Sweat the Aromatics

Step 1

Place the diced onion and minced garlic in a cold skillet.

Step 2

Heat over medium-low, stirring constantly, until the onion turns translucent and the garlic becomes fragrant, about 2 minutes.

Step 3

Immediately transfer them to a large mixing bowl to halt further cooking.

Combine the Nugget Mixture

Step 4

To the bowl with the aromatics, add the ground chicken, cooked red lentils, grated zucchini, chopped parsley, smoked paprika, salt, and pepper.

Step 5

Crack in both eggs, then sprinkle the psyllium husk powder evenly over the top.

Step 6

Use a sturdy spatula to fold and press the mixture until the psyllium has absorbed all moisture and the batter holds together when squeezed, about 90 seconds of folding.