Ingredients
Scale
- 1 1/2 lbs ground chicken
- 1 cup gluten-free panko
- 2 tbsp arrowroot starch
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried parsley
- 2 eggs
- Avocado oil spray
Instructions
- Add the ground chicken to a large baking sheet and press in flat, about ¼” thick. Transfer to the freezer and allow to set for 30-45 minutes.
- Prep the coating by combining the panko, arrowroot, and seasonings. Combine with a fork, pushing the fork down to crush some of the panko pieces. In a separate bowl, whisk the eggs together. Set aside.
- Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
- Using a dinosaur cookie cutter set, cut the chicken into dinosaur pieces. Working with one a time, dip a nugget into the egg wash, coating on both sides. Using your opposite hand, coat the nuggets in the panko. Place on the baking sheet and repeat with all of the chicken. Spray with avocado oil spray.
- Transfer the prepared nuggets to the oven and bake for 13-15 minutes on each side, carefully flipping halfway. Ensure that the nuggets are cooked through to 375 F and crisp.
- Serve with a dip of your choice!
Notes
All nutrition facts are estimations.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Fat: 16g
- Carbohydrates: 31.3g
- Fiber: 2.9g
- Protein: 24.5g