Okay so you guys have probably guessed it!...In our household we have a sweet tooth. I have a sweet tooth, the kids have a sweet tooth, husband has a sweet tooth whenever I get in the mood to cook something or bake it’s always a desert!
So when it comes to lunch in our house - and especially with lockdown there is nothing fun except sweets and I haven't bought a loaf of bread since the kids started home schooling - all of a sudden sandwiches when your at home for lunch is just not on their minds - they expect more than a boring sandwich!
The other day I caught my 12-year-old son ordering Uber eats for lunch as there was just nothing for him to eat in the house! and I didn't have time to make a buffet that he wanted.
So leading to the "Heathy Chicken Bites" these are so easy you can make them in the morning and they can heat them up themselves for lunch!
- 2 Cups of CornFlakes Crushed - we used Gluten Free CornFlakes but you can use normal cornflakes and crushed in a Stasher Bag
-1/2 tablespoon of Chicken Stock Powder
- 1 Carrot - Finely grated
- 1 Zucchini - Finely grated
-500g Lean chicken mince
-1/2 Cup of Corn kernels - we just used canned corn kernels
Tomato Dipping Sauce
-1 teaspoon of Olive Oil
-1 small brown onion - finely chopped
-1 garlic clove - crushed
- 400g Can of diced Tomato
- 2 teaspoon of Balsamic Vinegar
- 1/4 Cup of Fresh Basil leaves roughly chopped
Heat the oil in a medium saucepan on medium heat and cook the chopped onions until they are soft and you can smell the aroma. Add the garlic now and stir through until you can small the garlic.
Add tomatoes (canned) to the onion and garlic and bring to the boil. Once boiling reduce the heat to low and allow all the ingredients to simmer for 10 minutes or until the sauce has thickened.
Add the roughly chopped basil leave to the sauce. Using a stick mixer (hand blender) blend in the saucepan until the sauce is smooth. Please be careful of splashing as the ingredients are hot.
Set aside and allow the sauce to cool.
Preheat the oven 180c Fan forced or 200c
Combine the crushed cornflakes (The bag to crush is great as you can grab hold of it and almost grind the cornflakes together and achieve a really fine crush) and the chicken stock powder in a medium bowl. This is to crumb them a bit later on.
Grate the carrot and zucchini - I used a fine grate (so the kids don't pick the green zucchini out!) and using your hands just squeeze the excess water out of both the carrot and zucchini
Place the carrot, zucchini, chicken mince, corn kernels into a large mixing bowl and combine well. Get your hands messy here. Use the hands its seriously the easiest way to mix the bites and you are going to need to roll them anyway.
Shape tablespoon fulls of the mixture into a ball using your hands and toss into the cornflakes mix and press firmly to ensure the cornflakes stick well.
Place on a lined tray and spray with a bit of oil and Bake for 25 minutes or until golden on the outside. I turn them half way to cook evenly.