My kids love chicken nuggets but I’ve been anxious to find a healthier option for them since we eat them so frequently. I searched a paleo recipe and found this delicious one from Paleo Running Momma. I tossed them in a salad to get my greens in but I suggest eating them separately with side vegetables because they have so much flavor on their own.

I’ll be honest with you: my kids didn’t try them. It’s probably because they weren’t shaped like dinosaurs… but I really don’t have time for that, ha!

I’ll also say this is one of the most delicious chicken recipes I’ve made! I have made it twice now: once pan fried, and once baked and they were equally good. So here we go! The recipe:

INGREDIENTS:

1-2lb chicken breasts, sliced into 1 inch pieces
1 egg
1.5 cups almond flour (if you’re doing 2lbs, otherwise 1 cup if not!)
1 tsp paprika
1 tsp onion powder
1 tsp salt
1/4 tsp pepper

DIRECTIONS:

In a shallow dish, whisk egg with a fork.

In a second shallow dish, mix dry ingredients for flavor

Heat a cast iron pan and drizzle with choice of oil. Use coconut or ghee to keep recipe paleo. Or use olive oil like I do!

Coat the chicken in egg and then coat with almond mixture, letting excess fall off

Cook each side 2-4 minutes or until cooked through!

If you’re baking, preheat oven to 400 and bake 22-24 minutes depending on thickness of chicken!

This recipe is super simple and a personal favorite! I don’t love chicken but throw it in salads all the time since it’s lean! But this recipe makes it so good. I hope you love it!

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