Chicken Nuggets
Power up with this creamy high-protein smoothie, perfect for muscle recovery and promoting satiety. Bananas provide prebiotic fiber to support gut health, while cinnamon adds a boost of antioxidants, making this a delicious and nourishing dairy-free shake.
Avg. Recipe Cost (US)
$2.74
Avg. Recipe Cost (UK)
£1.93
Nutritional Information (approx)
- Calories: 435 kcal
- Protein: 25 g
- Fats: 15 g
- Carbs: 50 g
- Fibre: 6 g
Tags
Dairy Free Gluten Free High Protein Vegan Plant-Based Lunch Dinner Snack
Ingredients
- banana - 1
- vanilla protein powder - 2 scoops (50g)
- cinnamon - 1 tsp.
- almond milk - 1 cup (240ml)
- ice cubes - 1 cup
Preparation Instructions
- 1. Cut the chicken breasts up into nugget-size chunks, season with salt and pepper.
- 2. Place the corn flakes in plastic bag and crush the flakes into small pieces, then transfer onto a big flat plate. Whisk the eggs up in a bowl with the curry powder.
- 3. Dip each chicken piece into the egg mixture, then roll in the corn flakes.
- 4. Heat the oil in a large pan, and fry the chicken for 2-3 minutes each side. Once cooked through and browned, let them drain on paper napkins before serving.
- 5. Store in the fridge for up to 4 days.