Breaded Chicken Breast Nuggets with Spinach Risotto

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

Breaded Chicken Breast Nuggets with Spinach Risotto

Makes 4 servings

Ingredients

1 small onion, diced
2 tablespoons olive oil
1 1/2 cups arborio rice
1 tablespoon dry oregano
1/2 teaspoon dry basil
1/4 teaspoon black pepper
1/2 tsp saffron threads, crushed
1 cup frozen spinach, thawed and squeezed
1/4 cup white wine
6-8 cups low sodium chicken stock (heated)
2 tablespoons butter
2 tablespoons fresh grated parmesan cheese
4 chicken breast halves, cut into large nuggets or fingers
1 cup Italian seasoned breadcrumbs
olive oil for frying

Directions

Begin with the risotto. In a nonstick pot, cook onions in oil until tender. Stir in the rice and spices and cook for a minute or two.
Sir in the spinach then the wine. Cook until the liquid is almost gone. A cup at a time, add the hot stock. When the stock is almost gone, add more. Continue adding stock and stirring frequently until the rice is tender. Use more stock as needed.
At the end, stir in the butter and cheese. I don't add salt because the chicken stock and cheese add enough for me.
To prepare the chicken, coat the pieces in breadcrumbs. Heat oil in a large pan over medium high heat then fry the breaded chicken pieces for about 5 minutes per side or until no longer pink inside.