Healthy Homemade Chicken Nuggets

These Healthy Homemade Chicken Nuggets taste so good, you’d never guess they’re actually good for you! This delicious recipe is low-carb, grain-free, and only requires six ingredients to make.

Ingredients

• 2 chicken breasts boneless and skinless
• 2 tablespoons extra virgin olive oil
• ½ cup almond flour
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

Preheat oven to 400˚F(200˚C). Line a large baking sheet with parchment paper and set aside.

Pat dry chicken breasts with a paper towel to remove excess moisture. Trim any fat off the chicken breasts and discard. Cut chicken breasts into 1-inch thick pieces.2 chicken breasts

Drizzle extra virgin olive oil over the chicken and toss to combine.2 tablespoons extra virgin olive oil

In a medium bowl, stir together the almond flour, Italian seasoning, salt, and pepper.½ cup almond flour,1 tablespoon Italian seasoning,½ teaspoon salt,½ teaspoon black pepper

Place each piece of chicken in the bowl of flour and toss until fully coated, then transfer the chicken to the prepared baking sheet.

Bake chicken pieces for 20 minutes.

Turn on the broiler and place the chicken nuggets under the broiler for 3-4 minutes until crispy and golden brown.

Recipe Notes

This recipe is for 2 servings of chicken nuggets. Each serving is 1 full chicken breast.

Variations: If you have a nut allergy, you can substitute coconut flour for almond flour. Note that coconut flour is denser and requires more liquid, so you may want to use less and make sure the chicken is well-coated in olive oil.

Serving suggestions: You can dip these nuggets in mustard, hot sauce, or any low-carb and sugar-free sauce you prefer.

Storage instructions: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This dish is best enjoyed immediately. When stored, the crust may become soggy, and the chicken can dry out as it’s reheated.

Reheating instructions: If you plan to make ahead, bake the nuggets for 20 minutes but don’t broil them. When you’re ready to serve, let them sit out for 30 minutes to come up to room temperature, then place them under the broiler for 3-4 minutes.