2 lbs raw ground chicken
3-4 carrots, shredded
1 cup raw butternut squash, shredded
1 medium raw sweet potato, shredded
1 red onion, finely chopped
1 bunch (5-6) green onions, cut into small pieces
2 tbsp parsley
2 tbsp chives
4 tbsp fresh dill, chopped finely
4 garlic cloves, crushed
1 tsp Himalayan salt
4 tbsp nutritional yeast
Directions:
Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper.
I used my kitchen aid grater attachment to shred the carrots, squash, and sweet potato. I use a food processor to chop the onions. (This makes a large recipe and is worth it to bring out the kitchen appliances!)
Combine all ingredients in a large bowl and mix thoroughly. Scoop a small amount (a bit larger than a golf ball) and roll into a ball and then flatten slightly to make a 'nugget' shape. Repeat with remaining mixture until you have used up the entire amount. Bake for 20 minutes and then flip and bake an additional 15-20 minutes or until cooked through.
Cool completely and then freeze in a Ziploc bag. I keep these on hand in the freezer for a quick snack/meal when I am hungry and short on time.
They are good on their own but also fabulous dipped in a compliant bbq sauce.
