Healthy Chicken Nuggets

Did you ever look at the ingredients in chicken nuggets? Hidden MSG, sweetener/sugar, soybean oil, canola oil, assorted corn products (all are GMO crops) anti-foaming agents containing silicone, sodium aluminum phosphate (aluminum accumulates in our bodies), water.. there’s more but I don’t need to go on. Even “healthier” and gluten-free products have many of these ingredients. Why not make your own healthy chicken nuggets? These are tasty and gluten-free/dairy-free as well!

Almond flour is low carb. It only has 6 carbs per 1/4 cup with 3 grams of fiber. That’s 3 net carbs. Other flours have 26-30 carbs per 1/4 cup with 1 gram of fiber.

Use with your favorite dipping sauce. We use organic barbecue sauce, a gluten-free variety, of course. 👍

Ingredients

3 medium/large chicken breasts cut into bite-sized pieces

1 egg

2 T non-dairy unsweetened milk

1 1/2 cup almond flour

3 t garlic powder

1 t salt

2 t paprika

1 T fresh chopped rosemary   (or substitute 1 t dried Italian seasoning for the rosemary and thyme)

1 t fresh chopped thyme

Oil spray (I have avocado oil in my Misto)

Directions

Preheat oven to 425 degrees. Cover large cookie sheet with parchment paper. (Thank you for parchment paper, Lord)

In small bowl beat egg and milk together.

In another bowl mix together the dry ingredients.

Place chicken pieces in the egg and then the flour mixture. Spread out evenly on cookie sheet. Give a light spray of oil with your Misto.

Bake for about 10 minutes. Flip pieces over and bake for another 5-10 minutes, depending on the size of your nuggets.

Remove from oven and serve with your favorite dipping sauce. They taste great plain as well.