and baked chicken nuggets!
It’s been quite a while since I’ve had a nugget– so long in fact that I didn’t think I missed them. It’s all about the dipping choices, anyway 🙂 Buuuut, then I made this awesome new salad and in the process created some healthy, gluten-free nuggets! Liv and I have been enjoying them as a little snack and they’ll be great chopped into salad, too.
Here’s the salad:
The star of the show: buffalo chicken bites!
To make the bites, I chopped two chicken breasts into large cubes.
I put all of the pieces in a bowl with 1 egg, whisked with a little water.
I seasoned the egg/chicken mixture with salt, pepper and garlic, and in another bowl I added 1/2 C almond meal, 1/2 C crushed brown rice cereal, sea salt, pepper and garlic powder.
The chicken bites were dredged in the dry mix then placed on a cookie sheet. I had sprayed the cookie sheet with olive oil first, and also sprayed more on top of the chicken before baking at 375 for 20 minutes.
In the last 5 minutes of baking, I added a mix of melted hot sauce and butter (3 T hot sauce, 1 T butter) to half of the chicken bites. These were my “buffalo bites” and the rest were left plain to share with Livi. 🙂 She’s been going crazy for them with BBQ sauce.
I’ve been enjoying them with spinach, fresh goat cheese and cilantro:
They would also be wonderful on a salad with bleu cheese, avocado and chives!
I can definitely tell that these will be a staple in our house. They’re fun for Liv to dip and also much more nutritious than the nuggets that inspired their creation.
Please let me know if you give it a try! Vegetarian friends, I think that extra-firm, sprouted, pressed tofu would be a great substitution for the chicken.
Hope you enjoy <3