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Low carb nuggets Easy cooked chicken, you will spend little time in the kitchen and they will be a tasty and healthy food. Egg free and they also freeze well!
Low carb nuggets | Ingredients
Check out our pressure cooker barbecue recipe
- 500 grams of boneless, skinless chicken breast
- ¼ cup almond flour
- ¾ teaspoon salt (Add a little more if using coconut flour, if desired).
- 1 teaspoon garlic powder
- 1 teaspoon of paprika (use onion powder)
- ⅛ teaspoon cayenne pepper (optional)
- ⅛ teaspoon black pepper
- Avocado oil (or other fat suitable for high heat) Use as much as desired. About ¼ cup should be enough.)
Low carb nuggets | Instructions
- Cut the chicken into small pieces, about 1 to 1 inch pieces. Place in the bowl.
- Mix flour with seasonings.
- Sprinkle the flour and seasoning mixture over the chicken and toss well to coat completely.
- Melt the coconut oil. Drizzle over the chicken and toss to lightly coat.
- Bake in a preheated oven (220 degrees) until the internal temperature of the chicken reaches 180 degrees.
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Notes
- The smaller you cut the chicken, the faster it will cook. Don't cut them so small that you have crispy chicken pieces, but not as large as commercial nuggets.
2. The original recipe recommended a spray bottle of oil to coat the chicken. I recommend using a solid oil like coconut for this recipe because its smoke point is higher and you won't be creating free radicals by cooking at a high temperature.
3. Experiment with cayenne and pepper to adjust the “spiciness” to your taste.
4. For even faster meal prep, cut the chicken into pieces, cover, and store in small plastic bags in the freezer. Simply remove from the freezer and bake in the oven for a meal ready in a flash! The pieces will only take about 5 minutes longer to cook.
