Paleo Chicken Nuggets
Source: Diana Keuilian’s Family Friendly Fat Burning Foods
Prep: 35 minutes Bake: 20 minutes Oven: 400
Makes: 80 nuggets
Here’s what you need:
3 boneless skinless chicken breasts
1/4 cup almond flour
1/4 cup arrowroot starch
1/2 teaspoon salt
dash of pepper
3 Tablespoons Dijon mustard
(gluten free)
3 free range, organic eggs
3 Tablespoons olive oil
1 box Mary’s Gone Crackers,
gluten free crackers, ground to crumbs
1 cup nutritional yeast
1. Preheat the oven to 400 degrees F. Lightly grease 2 baking sheets with olive oil.
2. Rinse the chicken breasts and pat dry. Place between two sheets of parchment
paper and pound it down to ½ inch thickness. Trim off any excess fat and cut into
2-inch strips. Cut the strips into about 80 2×2 inch nuggets.
3. Arrange 3 shallow bowls next to your prepared baking pans. In the first bowl
combine the almond flour, arrowroot starch, salt and pepper. In the second bowl
combine the Dijon, eggs and olive oil. In the third bowl combine the gluten free
cracker crumbs and nutritional yeast.
4. Take each chicken piece and drag it through bowl #1, dip into bowl #2 and roll in
bowl #3. Place each coated nugget on the prepared baking sheets.
5. Bake the chicken for 20 minutes, then turn the oven on high broil for about 2
minutes to get them really crispy.
6. Serve with natural ketchup and mustard.
*Freeze leftover nuggets in a freezer safe bag. To reheat place on a baking sheet at 350
degrees F for 20 minutes, or until warmed through.
Nutritional Analysis: One nugget equals: 37 calories, 1g fat, 44mg sodium, 2g carbohydrate, 1g fiber, and 4g protein
