Asian Inspired Grain-Free Chicken Nuggets

Process zucchini, green onions, cilantro, ginger and spices in food processor until pasty. Remove and place in a large bowl.

Working in batches, process the chicken in the food processor by pulsing a few times and then leaving the processor until chicken resembles canned tuna. Remove to the large bowl.

Pour beaten eggs and arrowroot flour over chicken mixture in the bowl. Using a large wooden spoon (or your hands), combine all together to be sure everything is well incorporated.

Scoop mixture with 2 oz cookie scoop or teaspoon and lightly flatten on greased baking sheets.

Freeze until solid. Remove from baking sheets and store in the freezer until ready to cook.

To cook, place nuggets on a parchment lined baking sheet and bake at 375 degrees for 25-30 minutes or until slightly brown (note, these won't brown much as there are no grains in them).

Serve with your favorite peanut satay sauce or honey-sesame sauce.

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