These chicken nests are a fun, wholesome way to turn zucchini and carrots into a satisfying dinner. Grated vegetables are shaped into little nests, filled with juicy marinated chicken thighs, and baked until golden — if you enjoy chicken-vegetable combos like our Juicy Chicken and Vegetable Patties or our Chicken and Buckwheat Patties, you will love this high-protein twist.
Ingredients
- For 4 servings:
- 400 g (14 oz) zucchini, grated
- 100 g (3.5 oz) carrot, grated
- 2 eggs
- 45 g (3 tbsp) rice flour
- Green onion, to taste
- 400 g (14 oz) boneless chicken thighs
- 3 tbsp soy sauce
- 1 tsp olive oil
- Dried garlic, smoked paprika, salt and pepper to taste
Instructions
- Grate the zucchini and carrot, salt them, let stand, then squeeze out excess liquid. Mix with the eggs, flour, green onion, and spices.
- Cut the chicken into small pieces and marinate in soy sauce, oil, and spices for 15-20 minutes.
- On parchment, shape 4 nests from the vegetable mixture and top each with marinated chicken.
- Bake at 200C (400F) for about 20 minutes until golden and cooked through.
Tips
- Squeeze the grated zucchini and carrot really well — any excess liquid makes the nests soggy.
- Leave space between the nests on the parchment so the edges crisp up instead of steaming.
- For more chicken dinner inspiration, browse the recipes at allrecipes.com.
Nutrition: per 100 g: 150 kcal, protein 15.5 g, fat 8 g, carbs 1.3 g