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Chicken Nuggets

average rating is 3 out of 5, based on 150 votes

Pair with a side of roasted Brussels sprouts or sautéed zucchini
Serve with a sugar-free dipping sauce like mustard or homemade avocado mayo
Add a side of mixed greens with a lemon-olive oil dressing

Serves

Prep Time

N/A

Total Time

N/A

Calories

220 Protein

32 Fat

7 Carbs

3 Tags:

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Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces (organic recommended)
½ cup almond flour (low-carb alternative to breadcrumbs)
1 large pasture-raised egg
1 tbsp Dijon mustard (no sugar added)
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
¼ tsp black pepper
1 tbsp extra virgin olive oil (for air fryer or baking)

Directions

Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
Prepare Coating: In a bowl, whisk the egg and Dijon mustard. In another bowl, mix almond flour, paprika, garlic powder, onion powder, salt, and pepper.
Coat Chicken: Dip each chicken piece into the egg mixture, then coat with the almond flour mixture. Place onto the baking sheet.
Bake: Lightly spray the nuggets with olive oil and bake for 18-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).220