ana Juicy, light, and ready in just a few minutes — these chicken and zucchini nuggets are a great idea for a quick, healthy meal. Flourless, gluten‑free, coated in a delicate layer of Parmesan, and perfect for preparing in the air fryer. Ideal when you want something simple yet truly delicious.
Ingredients
- 1 chicken breast – approx. 200 g
- 1 small zucchini – approx. 150 g
- Salt + your favorite mild seasonings (optional)
- 20 g Parmesan (Parmigiano Reggiano) for coating + breadcrumbs
Cut the chicken breast into smaller pieces. Wash the zucchini and slice or dice it (no need to peel).
Place in a blender/food processor: chicken, zucchini, salt, and seasonings. Blend for a few minutes until the mixture becomes smooth, uniform, and slightly sticky. (This is important — it helps the nuggets hold together without flour.)
Forming the nuggets: Wet your hands with water and shape small, oval nuggets. Coat each one lightly in grated Parmesan mixed with breadcrumbs.
Air Fryer: Place the nuggets in the basket without overlapping. Set the device to 190°C. Bake for about 15 minutes, until lightly golden.
Tips:
- If the zucchini is very watery, you can squeeze out 1–2 tablespoons of liquid.
- Parmesan creates a thin, crispy crust — don’t replace it with another cheese.
- If you want more golden nuggets, increase the temperature to 200°C for the last 2 minutes.
