NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tbsp dijon mustard

1 tsp raw honey

1 cup broccoli florets

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 uniform bite-sized pieces to ensure they cook evenly.

• 3

  In a shallow bowl, whisk the egg until smooth to create the binding wash for the nuggets.

• 4

  In a separate shallow dish, combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Dip each chicken piece into the egg wash, allowing any excess to drip off, then dredge thoroughly in the almond flour mixture.

• 6

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

• 7

  Lightly mist the nuggets with olive oil spray and bake for 15 to 18 minutes, flipping halfway through until the crust is golden.

• 8

  While the chicken is baking, whisk together the Dijon mustard and raw honey in a small bowl until the sauce is velvety.

• 9

  Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are tender and bright green.

• 10

  Serve the hot, crispy nuggets immediately with the tangy honey mustard sauce and steamed broccoli on the side.