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Turmeric Chicken Bites

Who doesn't enjoy a chicken bite? This recipe will become your favourite go-to, chicken bite recipe.

5 Servings

30 Minutes


1 Cup Oats (rolled)

2 Tbsp Turmeric

1/4 Sea Salt

1/4 Black Pepper

454 grams Chicken Breast (boneless, cubed)

2 Tbsp Extra Virgin Olive Oil (divided)


1) In a food processor blend the rolled oats, turmeric powder, sea salt and black pepper until a flour-like consistency form.

2) In a separate bowl, toss the cubed chicken breast in half of the olive oil until evenly distributed. Pour the oat mixture over the chicken and toss until the chicken is coated.

3) Warm a pan over medium heat and add the remaining oil. Add the breaded chicken to the pan and cook for 10 minutes per side. For an additional 2 minutes, add a lid and cook until the chicken reaches an internal temperature of 165°F (74°C) or cut a nugget in half and check there is no pink meat and it is very hot to the touch. Cook a bit longer if you want it crispier.

4) Serve the chicken nuggets with your favourite dipping sauce and enjoy!


Leftovers: Refrigerate in an airtight container for up to five days.

Serving size: One serving is equal to approximately five nuggets.

Make it Vegan: Use cauliflower florets instead and bake them in the oven for 25 to 30 minutes.

Dipping sauce: Homemade salsa goes really well with this or mayonnaise if you are in a hurry!

© These notes are owned by Over The Bloody Moon Ltd and protected by UK copyright laws. Reproduction and distribution of the content without written permission from Over The Bloody Moon Ltd is prohibited

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