It seems every time we go to the grocery store one of my kids manages to spot the dinosaur shaped chicken nuggets and begins to beg for them repeatedly. I’ll admit that sometimes I give in because they are kids after all, and chicken in the shape of anything is just plain fun!
Last week I stood my ground though and decided we’d make our own fun shaped nuggets for a change. We were enjoying Fall break off from school, so we had an afternoon of good ol’ fashioned home economics. The result was delicious–not to mention grain and crazy chemical free!
1.5 lb chicken breasts, cooked (try boiling them and storing the leftover broth!)
1 small onion, roughly chopped
1 large apple, cored and sliced
1 tsp sea salt
1/2 tsp pepper
1 tsp garlic powder
1 cup blanched almond flour
1/2 cup unsweetened coconut, finely shredded
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp garlic powder
olive oil, for brushing tops before baking
- Preheat oven to 375. Put all ingredients for chicken mixture into food processor. Pulse until nicely combined into a dough like mixture.
- Place mixture on parchment paper and press out flat until about 1/2 inch thick. Use cookie cutters to make shapes. Re-flatten and keep making shapes until mixture is gone. (My son kept sneaking the scraps and giggling as if he just snuck some cookie dough–hilarious!)
- Combine almond flour, coconut, and spices on large plate. Place chicken shapes in mixture and flip to coat both sides. Feel free to get creative here with different spices if you like!
- Place on parchment lined baking sheet. Brush tops with olive oil.
- Bake for 25-30 minutes until golden brown. Broil for a minute or two at the end if you want them extra crispy. Serve plain or with my kiddo’s favorite friendly ketchup.
- Leftovers can be stored in the fridge. They’re great lunchbox protein options or re-heat well in the toaster oven at home!
Recipe adapted from here.