INGREDIENTS:
1 lb boneless, skinless chicken breast cut into 2 inch wide chunks
1 egg
½ cup almond meal
¼ cup Bob’s Gluten Free All Purpose Baking Flour
1 tsp salt
1 tbsp black pepper
DIRECTIONS: Preheat oven to 375 degrees. Lightly mist 2 large cookie sheets with olive oil. Mix almond meal, GF flour, salt, and pepper in a food processor or vigorously in a large bowl with a fork. Pour the mixture onto a large plate. Beat the egg in another large bowl. Add the chicken pieces and stir well to coat them thoroughly with the egg. Drop chicken pieces into the crumb mixture and carefully flip until all sides are coated and place on cookie sheet. (Be gentle as our healthy breading falls apart more easily than traditional breading). Bake 15 minutes or until golden brown, lightly crispy and cooked through. Serve the nuggets immediately with any one or the Trio of Fat-Free Low-Sodium Dipping Sauces: Honey Mustard, Ranch and Barbeque; links to recipes below.
| Calories | Carbs | Fat | Protein | Sugar | Sodium | |
| Chicken Nuggets | 164 | 6 | 8 | 19 | 1 | 305 |
| McDonalds Chicken Nuggets | 190 | 11 | 12 | 10 | 2 | 400 |
