Breaded Chicken Breast Nuggets with Spinach Risotto

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

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.