NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

1 tsp Olive oil

2 tbsp Greek yogurt

1 tsp Dijon mustard

0.5 tsp Honey

0.5 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized nugget pieces, ensuring they are relatively uniform in size for even cooking.

• 3

  In a small shallow bowl, whisk the egg white until it becomes slightly frothy.

• 4

  In a separate shallow bowl, whisk together the almond flour, arrowroot powder, garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Dip each chicken piece into the egg white to coat, then dredge thoroughly in the almond flour mixture until fully covered.

• 6

  Arrange the coated nuggets on the prepared baking sheet and lightly drizzle with olive oil to help them crisp up.

• 7

  Bake for 15 to 18 minutes, turning the nuggets over halfway through, until the coating is golden-brown and the chicken is cooked through.

• 8

  While the nuggets bake, stir together the Greek yogurt, Dijon mustard, honey, and lemon juice in a small ramekin until smooth.

• 9

  Serve the crispy nuggets immediately while hot alongside the zesty dipping sauce.