Sweet Potato Chicken Nuggets with Crispy Potato Wedges, Rainbow Slaw & Creamy Honey-Mustard Dip

Ground chicken and sweet potato baked into tender golden nuggets without breading. Naturally gluten-free, Whole30-friendly, and dairy-free. 21g protein per serving. Air fryer instructions included.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start the garlic-rosemary potato wedges Preheat the oven to 200°C. Cut the baby potatoes into wedges, leaving the skins on. Toss with olive oil, garlic powder, rosemary, smoked paprika, salt and pepper. Spread in a single layer on a baking tray. Roast for approximately 35–40 minutes, turning halfway, until golden and tender. Begin roasting the potatoes around 15 minutes before adding the chicken nuggets to the oven.

Step 2

Prepare the chicken nugget mixture Add the ground chicken, finely grated sweet potato, tapioca flour, onion powder, paprika, garlic powder and salt to a food processor. Blend for 30–60 seconds until the mixture becomes cohesive and sticky. The mixture will be softer than traditional breadcrumb-coated nuggets. This is normal.

Step 3

Shape and bake the nuggets Line a second baking tray with parchment paper. Using a tablespoon, scoop out the mixture and form small nugget shapes with slightly wet hands. Your two-serving batch should make approximately 9–11 small nuggets. The 18–21 nugget yield in Molly's instructions applies to the full four-serving recipe, before scaling. Bake for 18–20 minutes, turning halfway, until the centre reaches 74°C. For a more golden exterior, broil for the final 1–2 minutes, watching closely. These nuggets remain tender inside rather than having the crunch of breadcrumb-coated nuggets.

Step 4

Prepare the rainbow slaw Combine the shredded cabbage, grated carrot, cucumber, chopped spinach and drained chickpeas in a large bowl. Toss with fresh lemon juice and olive oil. Season with black pepper and a little salt. Keep the vegetables raw for maximum freshness and crunch. The chickpeas give the slaw extra substance and a mild, creamy contrast.

Step 5

Make the honey-mustard sauce Whisk the dairy-free yoghurt, Dijon mustard, honey and lemon juice together. Add a teaspoon of water if necessary to make the sauce smoother. Taste and adjust. More mustard produces a sharper sauce; slightly more honey makes it sweeter.

Step 6

Assemble the dinner Divide the baked nuggets between two plates. Add a generous portion of rainbow chickpea slaw and the roasted potato wedges. Serve the honey-mustard sauce in a small bowl alongside the nuggets and potatoes.