WARNING: This is a ‘how to’ by someone who is super slack.

I’ve been following the 12wbt food plan over the past 10/11 weeks as close as I can. Its hard to follow it to the tee because our routine in the kitchen revolves around the tiny human. You see the sink is about 3/4 meters from her bedroom door. If only one of us is home, food needs to be easy or prepared early, it makes the dinner/bath/bed routine so much easier, and avoids noise making after she goes down.

I’m going to share one of my new favorite lazy (but healthy) meals. Its super tasty and good for anyone who hates measuring and weighing, not to mention the clean up afterwards.

Chilli Thai Chicken Nuggets/Patties

You will need:

400-500 grams Chicken Mince (I say 400-500 because Coles and Woolworths always have roughly in between those sizes, and I’m too lazy to go to a butchers and ask for a specific amount)

Chilli Chutney (Home made is the best, Aidans mum made ours, its blinking strong but works so well in this recipe)

Garlic, Ginger, Basil, Corriander (Get the squeezy tubes, you avoid dead herbs in your crisper)

Quinoa Flakes

Salt and Pepper

Large Zip lock Bag


Bread crumbs (optional)



Open the zip lock bag and whack the chicken mince in. Add about a teaspoon and a half of the chilli chutney into the chicken. Squeeze a big blob of garlic and ginger into the bag, but only squeeze half that amount of corriander and basil. Add a heaped handful of Quinoa Flakes to the mix. The salt and pepper depends on how much you like of each, I always go fairly lightly on each, its really only a minor flavor.

Close the zip lock bag so there is only a small amount of air, mush all the ingredients together. The more you mush, the better it mixes. This mix feeds about 4 people. So if your making it for 2, use fresh mince, take out half then freeze the remainder, and whammo you’ve already got a meal ready for next week.

Said bag of mushed ingredients

Heat your pan so that its hot. Add oil. Take a teaspoon (for nugget size) or a dessert spoon (for pattie size) and scoop the mix into a ball. If you want to use the breadcrumbs this is where you would coat your chicken balls. Squish the balls flat either before or after you put it in the pan (the thinner the nugget, the quicker it cooks).

Boom, dinner’s ready!

Basically that’s it. After you’ve cooked it eat it. I mostly have these with salad, but they also make super yummo chicken burgers, and if you alternate the chilli chutney and corriander for grated carrot they would be good for kids too.

Go on try it, you know you want to.

Much love peeps xxx