We were back to school this week after our summer holidays. These are great to make in bulk and freeze, I love having a freezer full of healthy lunchbox options…it makes for easy or easier mornings…. and they are great for a quick nutritious option. In short a great addition to their lunch boxes…
Ingredients
- 3 slices of Sourdough bread toasted
- 500g organic chicken Thighs, chopped into chunks
- 110g broccoli florets
- 2 carrots, chopped roughly
- 1 brown onion, peeled and quartered
- 2 small garlic cloves, peeled
- 1 Organic egg
- 2 tsp ground cumin
- 2tsp ground turmeric
- Salt and pepper, to taste
Instructions Thermomix
Preheat oven to 180 degrees. Line a baking tray with baking paper. Or simply place in a freezer safe container on baking paper for later use.
Place bread in to bowl. Blitz on speed 6 for 10 secs until desired consistency, as fine or coarse as you like. Set aside.
Add onion, garlic and vegetables to bowl.
Blitz on speed 7 for 5 seconds. Scrape down.
Add remaining ingredients.
Blitz on speed 7 until combined. Approximately 5-10 seconds.
Shape into small nugget shapes.
Coat with breadcrumbs.
Place onto tray. Drizzle with a little olive oil.
Bake for 30 minutes. Flip halfway through cooking.
Enjoy.
Neverland Kitchen 