Andrew and Chloe, like most kids, love chicken nuggets. The problem is that processed chicken nuggets are filled with lots of nasty stuff.
Fast Food Chicken Nuggets contain: MSG, sugar, gluten, sodium phosphates, and TBHQ — a petroleum derivative, is used as a stabilizer in perfumes, resins, varnishes and oil field chemicals, which has been linked to stomach tumors.
Gross. No thanks.
These Real Healthy Chicken Nuggets are made with only wholesome, real food ingredients so you can rest assured that your family is eating only the best. One batch makes about 80 nuggets, so you can fill the freezer for ready-to-go dinners.
3 boneless, skinless chicken breasts
¼ cup almond flour
¼ cup arrowroot starch
¼ teaspoon sea salt
dash of black pepper
1 tablespoon dijon mustard
3 tablespoons olive oil
1 box Mary’s Gone Cracker, gluten free crackers, ground to crumbs
1 cup nutritional yeast
Preheat the oven to 400 degrees F. Lightly grease 2 baking sheets with olive oil.
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.
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.
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.
Bake the chicken for 20 minutes, then turn the oven on high broil for about 2 minutes to get them really crispy. Serve with natural ketchup and mustard and enjoy!
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. Enjoy!