Easy “Chicken Nuggets” with Bone Broth Rice and a Side Salad (Copy)

Serves: 4

These aren't your typical chicken nuggets—but they're our version, and we love how quick, simple, and gluten-free they are. Just a handful of pantry staples, no crumb coating or dipping station, and they come together faster than you'd think. Juicy chicken thighs are seasoned, tossed with corn starch and an egg (yes, it gets sticky!), then pan-fried into golden, crispy bites. Paired with nourishing bone broth rice and a fresh side salad, this meal is wholesome, budget-friendly, and kid-approved.

Not-Really-Chicken-Nuggets (Gluten-Free)

Ingredients:

• 500g chicken thighs, chopped into bite-sized pieces

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp salt

• Black pepper, to taste

• ½ cup corn starch

• 1 egg

Instructions:

1. In a bowl, combine chicken pieces with paprika, garlic powder, salt, and pepper.

2. Toss in corn starch until chicken is well coated.

3. Add the egg and stir — it will be sticky and messy, but that’s what makes them crispy!

4. Heat oil in a pan over medium heat. Spoon in the chicken, breaking apart the sticky pieces as they cook.

5. Fry for about 3 minutes per side, until golden and cooked through.

Bone Broth Rice

Ingredients:

• 1 cup white rice

• 2 cups chicken bone broth

• 1 clove garlic, minced (optional)

• Pinch of salt

Instructions:

1. Rinse rice well, then combine with broth, garlic, and salt in a saucepan.

2. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.

3. Let sit 5 minutes, then fluff with a fork.

Quick Side Salad

Ingredients:

• 4 cups mixed greens

• 1 cup cherry tomatoes, halved

• ½ cucumber, sliced

• 1 grated carrot

• Olive oil & balsamic vinegar (or your favorite dressing)

Instructions:

1. Toss veggies together in a bowl.

2. Drizzle with dressing just before serving.