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High-Protein Sweet Potato Chicken Nuggets

Updated on • Time to read: 1 minute

By Laura, Holist

High-Protein Sweet Potato Chicken Nuggets

Made with immune-supportive nutrients in mind, these golden Sweet Potato Chicken Nuggets combine zinc-rich chicken, beta-carotene-rich sweet potato and antioxidant plant compounds from red onion, alongside an extra protein boost from Chief Unflavoured Collagen. Coated in a light rice flour and cornflour crust and baked until golden, they’re served with a fresh whipped ricotta, parsley and garlic dip for an easy, nourishing take on classic chicken nuggets that works for lunch, dinner or a protein-rich snack. 

High-Protein Sweet Potato Chicken Nuggets

High-Protein Sweet Potato Chicken Nuggets

Laura, Holist

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Calories

410

Category

Dinner

CHIEF UNFLAVOURED COLLAGEN 

Adds an easy boost of highly bioavailable collagen peptides and protein to the nuggets without changing their flavour. Collagen provides amino acids including glycine and proline, important building blocks for connective tissues such as skin, tendons, ligaments and cartilage, while also contributing to overall daily protein intake. 

CHICKEN THIGH 

A source of complete, high-quality protein as well as nutrients including zinc, iron and B vitamins. Zinc is particularly relevant here because it contributes to normal immune function, while protein provides the essential amino acids needed for tissue growth, maintenance and repair. 

SWEET POTATO 

Rich in beta-carotene, the orange plant pigment the body can convert to vitamin A. Vitamin A supports normal immune function and helps maintain healthy skin and mucosal barriers, including those lining the respiratory and digestive tracts, which form an important part of the body’s first-line defences. 

RED ONION 

Provides flavonoids including quercetin, an antioxidant plant compound studied for its interactions with inflammatory and immune pathways. Red onion also contributes prebiotic fibres and sulfur-containing compounds, adding another layer of plant diversity and gut loving goodness to the nuggets. 

RICOTTA 

Adds protein and calcium, two nutrients important for maintaining healthy muscle and bone, while creating a creamy, satisfying dip without relying on a heavily processed sauce. Pairing it with fresh parsley and garlic also makes the dip an easy way to add extra whole-food ingredients to the plate. As a fresh, unripened cheese, ricotta is also generally lower in histamine than aged or fermented cheeses, making fresh ricotta a more histamine-conscious choice for those who tolerate dairy. 

Ingredients

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    • 500 g chicken thighs

    • 250 g cooked sweet potato

    • 1 red onion

    • Sea salt, to taste

    • ½ cup Chief Unflavoured Grass-fed Collagen Protein Powder

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    • 1 egg, beaten

    • ½ cup rice flour

    • ¼ cup cornflour

    • ½ tsp sea salt

    • Olive oil, for spraying or brushing

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    • 1 cup ricotta

    • 1 handful fresh parsley, plus extra to finish (optional)

    • 1 tsp honey

    • 1 tsp sea salt

    • ¼ cup water, plus extra as needed

    • 1 garlic clove

    • Extra virgin olive oil, to finish (optional)

    Directions

    1. Cook the sweet potato until completely tender. You can steam it or microwave it until soft. Allow it to cool enough to handle, remove and discard the skin, then measure 250 g of the cooked flesh.

    2. Add the chicken thighs, cooked sweet potato, red onion, Chief Unflavoured Collagen and sea salt to a food processor. Process until the chicken is finely minced and the mixture is evenly combined.

    3. Preheat the oven to 200°C fan-forced and line a baking tray. Dollop spoonfuls of the chicken mixture onto the lined tray, then use the back of a wet spoon to gently flatten and shape them into nuggets. Transfer the tray to the freezer for 15–20 minutes to firm the nuggets and make them easier to coat.

    4. Place the beaten egg in one shallow bowl. In another, combine the rice flour, cornflour and ½ tsp sea salt. Dunk each nugget in egg, then coat evenly in the flour mixture.

    5. Arrange the nuggets on the lined tray. Spray generously with olive oil, or lightly brush/spread olive oil over the surface. Bake for 20–25 minutes, flipping halfway, until golden and cooked through. The centre of the thickest nugget should reach 75°C.

    6. Meanwhile, blend the ricotta, parsley, garlic, honey, sea salt and ¼ cup water until smooth and whipped. Add a little extra water as needed until creamy and spoonable.

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    1. Serve the nuggets hot with the whipped ricotta dip on the side.

    2. Optional: finish the dip with extra fresh parsley and a drizzle of extra virgin olive oil.

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    1. Freeze the shaped nuggets for 15–20 minutes before coating to help them firm up and make the egg-and-flour coating easier. 

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    1. Store cooked nuggets and ricotta dip separately in airtight containers in the fridge for up to 3 days. Reheat the nuggets in the oven or air fryer until piping hot. For meal prep, the cooked nuggets can also be frozen and reheated from frozen or thawed overnight in the fridge. 

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