Sweet Potato Chicken Nuggets and Kale Salad

I make these nuggets ahead of time for the week. The boys love almost all variations on chicken nuggets so it’s a win! The salad can also be prepped ahead for a few meals. Just double the recipe if you want to have leftovers for the week for a family of 4

Nugget Ingredients:
-1 lb ground chicken
-2 cups shredded sweet potatoes (about 2 medium sweet potatoes, peeled and shredded)
-3 tbsp almond flour
-1 tbsp chili powder
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp smoked paprika
-1 tsp salt

Nuggets Instructions:
-Preheat the oven to 350 F and line a baking sheet parchment paper.
-Combine all of the ingredients in a large mixing bowl until the sweet potato and spices are incorporated well.
-Using your hands, form them into the nuggets. They should be about 1/4 inch-1/2 inch thick, in the shape of a flat egg shape.
-Place each formed nugget directly onto the sheet pan, in even rows with space between each, and continue until all of the chicken mixture in the mixing bowl is gone.
-Put the sheet pan into the oven and bake for 25 minutes, flipping halfway through
-Remove from the oven and serve with your favorite dipping sauce
-If you want them to be a bit more crisp, put them under the broiler for about 3 minutes

Salad Ingredients:
-1/2 bunch kale chopped
-1/4 cup dried cranberries (unsweetened if possible or no added sugar or oil)
-1/2 cup shredded carrots
-1/2 cup shredded purple cabbage

Combine and toss with dressing below.

Dressing:
-2 fl oz olive oil
-2 fl oz apple cider vinegar
-1 tsp stevia
-1 garlic clove
-1 tbsp mustard
-salt and pepper to taste