These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.
- 1 lb chicken breast
- 1 cup coconut milk
- 2 tbsp arrowroot starch
- 1 1/2 tbsp coconut flour
- 2 tsp nutritional yeast
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/4 tsp oregano powder
- 1/2 tsp dried basil
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper (omit for AIP)
- 2 tbsp avocado oil
- 1 cup marinara sauce (or nomato sauce for AIP)
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Slice the chicken breast into cubes and place in a large bowl. Cover the chicken with coconut milk and let it sit for 20 minutes.
- While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
- Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
- Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
- Pour the avocado oil over the chicken nuggets.
- Place the baking sheet in the preheated oven and bake for 15 minutes. Carefully use tongs to flip each nugget and bake for another 10-12 minutes or until the internal temperature reads 165 F.
- Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)
All nutritional facts are estimations and not exact.
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- Category: Main Dish
- Method: Oven
- Cuisine: Italian American
- Serving Size: 1 serving
- Calories: 491
- Fat: 32.8 g
- Carbohydrates: 13.1 g
- Protein: 37.4 g
Keywords: italian chicken nuggets, paleo chicken nuggets