Description
These Oven-Baked Paleo Veggie Chicken Nuggets are a healthy and delicious alternative to traditional nuggets, featuring ground chicken mixed with nutritious vegetables like broccoli and carrots, coated in a flavorful almond flour breading, and baked to crispy perfection. Perfect for a kid-friendly meal or a wholesome snack, they combine the benefits of a paleo diet with tasty homemade goodness.
Ingredients
Veggie Chicken Nugget Mixture
- 1 cup cooked broccoli, chopped
- 1/2 cup uncooked carrot, chopped
- 1 lb ground chicken (or ground turkey as an alternative)
- 1 egg
- Sea salt and black pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Breading
- 1/2 cup almond flour
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Sea salt and black pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the nugget mixture: In a medium bowl, combine the chopped cooked broccoli, chopped raw carrot, ground chicken, egg, sea salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly until all ingredients are evenly incorporated.
- Make the breading: In a small bowl, combine the almond flour, paprika, garlic powder, onion powder, sea salt, and black pepper. Stir to distribute the spices evenly throughout the flour.
- Shape and coat the nuggets: Using clean hands, scoop about 2 to 3 tablespoons of the chicken mixture and form it into an egg-shaped nugget. Dip each nugget into the almond flour breading, coating it evenly on all sides, then place it onto the prepared baking sheet. Repeat until all mixture is used.
- Bake the nuggets: Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the nuggets are cooked through and the breading is lightly golden and crispy.
- Serve and enjoy: Remove the nuggets from the oven and serve warm with your choice of dipping sauces such as mustard, buffalo sauce, or ketchup.
Notes
- For a gluten-free option, ensure the almond flour is certified gluten-free.
- You can substitute ground turkey for chicken if preferred.
- To make the nuggets crispier, you can spray them lightly with cooking oil before baking.
- Leftover nuggets can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- This recipe is ideal for paleo diets and is grain-free and dairy-free.
