NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp whole wheat panko breadcrumbs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 large egg

1 tbsp Dijon mustard

1 tsp honey

1 tbsp plain non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into uniform 1-inch bite-sized pieces.

• 3

  In a shallow bowl, whisk the large egg until the yolk and white are fully combined.

• 4

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

• 5

  Working in batches, dip each chicken piece into the egg wash, then roll it in the breading mixture until thoroughly and evenly coated.

• 6

  Arrange the coated nuggets on the prepared baking sheet in a single layer, ensuring they do not touch.

• 7

  Lightly mist the top of the nuggets with olive oil spray and bake for 15-18 minutes, flipping halfway through, until the exterior is crispy and golden.

• 8

  While the chicken is baking, whisk together the Dijon mustard, honey, and Greek yogurt in a small ramekin until smooth.

• 9

  Remove the nuggets from the oven and serve immediately alongside the honey mustard sauce.