Veggie Packed Chicken Nuggets

Directions:

1. Shred your zucchini and place it on a clean, dry dish towel. Wrap and squeeze over a bowl or the sink to release any excess moisture.
2. In a large bowl, combine drained zucchini and all of the other ingredients, except the avocado oil. Mix until well combined.
3. With clean hands, form the mixture into bite sized nuggets and set aside on a dish. 
4. Next, heat your avocado oil in a large skillet over medium heat.
5. Place bites into the oil and cook until a golden-brown crust starts to form, and chicken is cooked through, about 5 minutes per side.
6. Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days