Chicken and Vegetable Nuggets

Preheat oven to 400°F(200°C). Line a baking sheet with lightly greased parchment paper

Pulse vegetables in a food processor to mince; transfer to a mixing bowl.
Mix ground chicken, almonds, egg, garlic, oregano, and salt with the minced vegetables.
Scoop a heaping tablespoon of the chicken mixture and shape into a ball; flatten slightly. Repeat process with remaining mixture.

Pour beaten egg into a small, shallow bowl.
Mix oat flour, oregano, and salt together in a separate shallow bowl.

Coast the nuggets in oats then dip into the egg to coat and immediately dredge in the breadcrumbs re to coat completely; arrange on the prepared baking sheet.
Brush with melted Milkpak butter.
Bake in the preheated oven for 10 minutes, turn, and continue baking until the chicken is no longer pink at the center, about 10 minutes more.