When I decided to make these, I expected at least 30 minutes of prep before I could get them in the oven. I like cooking, but I don’t like being hungry. So recipes that take an hour of prep before bake time don’t usually get made in my house. Nor do recipes with lots of steps (except cheesecake because of course my husband’s favorite dessert would have tons of steps. 🙂 )
Anyways, baking chicken nuggets is the way to go. They only take 25 minutes in the oven!
I use almond flour for the breading, which is not only paleo, but doesn’t add to many calories to the chicken. If you eat a whole chicken breast, it adds up to about 100 calories per 5-6 oz breast. I buy the big frozen ones from Costco, so they’re ginormous.
We dipped them in BBQ sauce and homemade ranch. If you’ve read my pulled pork recipe, you’ll know that I still haven’t gotten around to making my own BBQ sauce yet though I’m hoping to soon. It’s full of sugar, but so so good! For the ranch dressing, I mixed a packet of Hidden Vally ranch seasoning with light sour cream and a little milk. To me, it tastes like the real thing!
The only issue is that I never know what to serve alongside chicken nuggets. Almond flour is a fat, so do I need to make carbs? The only side dish that comes to mind are fries- either sweet potato, regular potato, or parsnip.
What do you think? Let me know in the comments below!
- 4 chicken breasts
- ⅔ cup almond meal
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic bread seasoning
- ½ teaspoon salt
- 2 eggs
- Preheat oven to 350
- Wash and dry the thawed chicken breasts, cut in to bite sized cubes
- Mix together the seasoning and almond flour in a bowl and whisk together the eggs in another bowl
- Line a pan with parchment paper or foil
- One at a time, take a cube of chicken and dredge it first in the whisked eggs, then the seasoning. Place on the lined pan
- Bake for 20-25 minutes, turning after 10