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Simple & Healthy Chicken Nuggets


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
Avocado oil for cooking
1/2 cup arrowroot powder
6 tablespoons water
1 cup 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 the flour mixture in bowl #2.Transfer the nuggets to a plate as you dredge them.

Heat a large 11-12 inch skillet over medium heat, then add about 1/4 cup avocado 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.

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