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Gluten-Free Chicken Nuggets

Description

This gluten-free chicken nugget recipe is an elevated version of those guilty pleasure chicken nuggets we all know and love. They are guaranteed to be the hit of the party.

Ingredients

Scale
  • 8 ozs Extra Lean Ground Chicken
  • 1/2 Sweet Potato (large, peeled and grated)
  • 2 stalks Green Onion (chopped)
  • 1 tbsp Cassava Flour
  • 1/4 tsp Ground Ginger
  • 2 Garlic (cloves, minced)
  • 1 tbsp Coconut Aminos
  • 1/4 tsp Sea Salt

Instructions

  1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chicken, sweet potato, onion, flour, ginger, garlic, coconut aminos, and salt. Mix to combine.
  3. Use your hands to form the mixture into balls, slightly larger than a golf ball, and then flatten them slightly into nugget shapes. Transfer to the baking sheet.
  4. Bake for 24 to 25 minutes, flipping halfway through. Broil for one to two minutes at the end if you want to brown them more. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Serving Size: Three servings yields 12 nuggets. One serving is four nuggets.

No Cassava Flour: Use coconut, almond, or oat flour instead.

More Flavor: Use ground dark meat instead.

Find it online: https://nikkiyeltonrd.com/gluten-free-chicken-nuggets/