Ingredients
Units
Scale
- 1 lb chicken breast, cubed
- 1/3 cup canned coconut milk
- 2 tsp apple cider vinegar
- 1 cup pork panko
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- Salt to taste (varies depending on how salty the pork panko is)
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp avocado oil
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Cube the chicken breast and place it in a medium-sized bowl. Pour the coconut milk and apple cider vinegar over the chicken and lightly stir. Transfer to the fridge to marinate for 20 minutes.
- Prepare the coating by combining the pork panko and seasonings. Toss to combine.
- Remove the chicken from the fridge and using one hand, transfer one piece of chicken into the coating. Use the spoon to toss to coat, and use the other hand to transfer the coated chicken to the baking sheet. Repeat for all of the chicken and drizzle the avocado oil over the chicken nuggets.
- Transfer to the oven and bake for 28-30 minutes, carefully flipping halfway through. The nuggets should be crisp and baked through to 165 F.
- Serve warm with a dip of your choice on the side.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 25
- Cook Time: 30
- Category: Main Dishes
- Method: Baked
Nutrition
- Serving Size: 1
- Calories: 420
- Fat: 24g
- Carbohydrates: 2.9g
- Fiber: .5g
- Protein: 45.9g
Keywords: pork panko nuggets