Ingredients:
2 boneless skinless chicken breasts
1 cup almond flour
2 tsp garlic powder
¼ tsp paprika
¼ tsp pepper
2 eggs
1 tbsp almond milk
Non-stick cooking spray (if using foil)

Directions:
Preheat your oven to 350 degrees. Cube your 2 chicken breasts into 1” cubes trimming away any excess fat. Once you’ve completed that task, mix all of your dry ingredients in a bowl, whisking all of the ingredients together. In a separate bowl, combine the eggs and milk together whisking until the yolks are broken. Have your baking sheet lined with parchment paper or foil available, dredge a piece of cubed chicken in the eggs, transfer to the almond flour mixture covering all sides with the flour and place on your baking sheet. Bake the chicken for 20 minutes or until cooked all the way through. Enjoy your gluten free chicken nuggets with your favorite low fat dipping sauce, in a salad, or on their own!

Nutritional Information is for 1 serving. The recipe makes 4 servings.
Calories 300
Total Fat 18.0 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Total Carbohydrate 6.0 g
Dietary Fiber 3.0 g
Sugars 1.0 g
Protein 31.0 g

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