Paleo Italian Chicken Nuggets (Whole30, Egg Free & AIP)

  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 3 servings 1x


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

For serving


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. 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.
  3. While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
  4. Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
  5. Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
  6. Pour the avocado oil over the chicken nuggets.
  7. 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.
  8. 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
  • Fiber: 3.6g
  • Protein: 37.4 g

Keywords: italian chicken nuggets, paleo chicken nuggets