Does your child crave those unhealthy, frozen chicken nuggets from the freezer aisle? Replace them with this healthy, gluten-free version from The Whole Life Nutrition Cookbook!
1 1/2 pounds organic, skinless, boneless chicken breasts
Virgin coconut oil for cooking
1/2 cup arrowroot powder
6 tablespoons water
1 cuup chickpea flour
1 teaspoon Herbamare
freshly ground black pepper
Cut the chicken breasts into 1 1/2 inch cubes.
Whisk together the arrowroot powder and water in a small bowl and set aside.
In another bowl, whisk together the chickpea flour, Herbamare and pepper.
Dip the chicken pieces into bowl #1 and then dredge in th flour mixture in bowl #2.Transfer the nuggets to a plate as you dredge them.
Heat a lage 11-12 inch skillet over medium heat, then add about 1/4 cup coconut oil to the hot pan. Add the nuggets, being careful not to crowd the skillet, and cook them in batches if needed. Cook for 3-4 minutes on each side; the timing will depend on the size of the nugget and the heat of your skillet. Transfer to a plate lined with paper towels. Serve immediately.
Tip: Use sprouted garbanzo bean (chickpea) flour. It’s easier to digest and tastes better. You can order gluten-free sprouted flours online.