Chicken Little Nuggets with Sweet Potato Wedges & Garlic Aioli

Prepare Ingredients:

Preheat the oven to 200°C. Wash the fresh produce. Halve zucchini lengthwise and remove seeds. Grate zucchini and carrot on a box grater. Peel and mince garlic. Remove husks and silks of the corn. Holding upright, cut down the corn cob to remove kernels. Peel the sweet potato, then cut into wedges. (TIP: if you want to hide the veggies really well, you can use a food processor to chop the veggies even smaller, so they are harder to find ;) )

Bake Wedges:

Place the sweet potato wedges in a single layer, on a lined baking tray (using 2 if required). Drizzle with olive oil. Season with salt and pepper and toss to coat. Roast wedges in the oven about 20-25 minutes, or until browned and tender when pierced with a fork.

Make Nuggets:

Place zucchini in a large bowl. Add mince, carrot, corn, garlic and paprika/onion powder. Season with salt and pepper. Using your hands, mix until well combined.

Crumb & Bake Nuggets:

Place breadcrumbs on a large plate. Shape 1-2 TBS of mince mixture into nuggets. Coat nuggets in breadcrumbs, shaking off any excess. Place on a lined baking tray (using 2 if required), drizzle lightly with olive oil and bake in the oven. Cook for 15 to 20 minutes, turning nuggets halfway during cooking, or until golden and cooked through.

You Plate It:

While the nuggets are cooking, de-string the snow peas. Serve nuggets alongside sweet potato wedges with garlic aioli and raw snow peas on the side and enjoy! (They won't even know they're eating veggies).