Grain-Free Chicken Nuggets
These grain-free chicken nuggets, very similar to our Grain-Free Chicken Strips, are great for picky eaters who love breaded chicken strips/nuggets, but need a better option with a boost of additional nutrients. Chicken is high in protein and helps to increase bone density and support strong immune health.
This chicken is breaded with almond flour, which is a source of vitamin E and insoluble fiber, which helps prevent constipation. This fiber has been observed to promote the growth of healthy bacteria in the gut and promote better bacterial balance.
The nugget size is perfect for your smaller kiddos making the independence of eating easier, and it allows them to have the freedom to discover their food in bite-size! The great thing about this recipe is that you can make a large batch ahead of time and freeze them for a quick and easy lunch or dinner! You can pair them with our french fries (or any of these other sides) and your child's favorite dipping sauce for a parent and child-approved meal.
Ingredients
1.5 lbs chicken breasts (boneless & skinless)
1 large egg
1 tbsp water
1 cup almond flour (if nut-free, use your preferred flour)
1 tbsp garlic powder (can sub onion powder)
3/4 tsp salt
1/8 tsp ground black pepper
Optional: 1 tsp oregano (can sub basil or omit)
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Preheat oven to 450º F. Line two large baking sheets with parchment paper and spray well with cooking spray. Set aside.
In a small bowl, whisk the egg and the water and set aside.
In another small bowl, mix together the almond flour, garlic powder, oregano, salt, and pepper and set aside.
Cut chicken breasts into 2x2 inch nuggets. Place nuggets on a cutting board covered with parchment paper and use a meat tenderizer to pound a few times to flatten.
Dip each nugget into the egg mixture and then coat completely in the almond mixture. Place each nugget on the baking sheet. If you find the almonds sticking to your fingers, dip or rinse your fingers in water in between
Bake chicken nuggets for 5-7 minutes on one side, flip with tongs, and bake for another 5-7 minutes or until golden brown and the center is at least 165º F.
When flipping, the bottom might look undercooked but will get crispy after the next round of cooking
Serve immediately (will be the crispiest). Serve with your child’s favorite dipping sauce!
Examples include: Organic Ketchup, Buffalo Sauce, Teriyaki Sauce, and Dairy-Free Ranch
Some of our favorite sauces are from Primal Kitchen! You can find many of them on Thrive Market - use this link for a discount!
Nutrient Facts
Serving Size: 5 nuggets | Makes ~30 nuggets
Calories: 250 | Protein: 33 grams | Fiber: 1 gram | Carbohydrates: 8 grams | Fat: 10 grams | Sugars: 1 gram
