These Green Chicken Nuggets are a favourite by all 3 of my kids. They have no idea how much spinach and kale are in them and they beg me for more. You will need a good quality food processor or thermomix for this recipe.
To start blend 2 garlic cloves
Add 300-400g of organic chicken thighs or tenderloins
1 tsp of Himalayan pink salt
3 slices of bread torn (gluten free if needed)
100g of milk (I use soy)
1 large handful of spinach leaves
1 large handful of kale
Blend all ingredients together well
Then roll into any shape you wish and roll in bread crumbs (gluten free if needed)
Shallow fry in oil of choice (I use rice bran)
Note: you can also get adventurous and add any vegetables such as mushrooms, zucchini or squash.