Paleo Chicken Nuggets

Ingredients for 2 servings:

• 500 g chicken breast or turkey breast
• 2 eggs
• 50 g coconut flakes
• 50 g almonds or hazelnuts, ground
• Coconut oil or olive oil
• salt and pepper
• e.g. paprika powder
• n. B. Gyros spice
• e.g. curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

gluten-free, grain-free, without traditional breadcrumbs

Cut the chicken breast into the desired size. For thick fillets, it’s best to cut them lengthwise beforehand; this results in nice, thin, and crispy nuggets. If you prefer them thicker, cut the fillets accordingly. Mix the eggs with 1 tablespoon of oil and place them in a deep plate or bowl. In another plate, mix the ground almonds or hazelnuts with the coconut flakes. You can add whatever spices you like. In addition to salt and pepper, I like to use gyro seasoning, curry powder, or simply paprika. Turmeric, cumin, coriander, chili, and much more are also possible. First coat the fillet pieces in the egg and then roll them in the coconut mixture. Then fry the nuggets in the oil in a pan over medium heat. Turn them over carefully; the coating won’t stick as much as it would with regular flour, but it will hold just as well after frying. Don’t set the temperature too high, or the coconut flakes will quickly turn the nuggets black. Don’t be afraid of the coconut flakes. Thanks to the salt and spices, the nuggets don’t taste sweet at all! These nuggets are great to prepare and take to work as a snack. Serve with a little avocado dip, and your colleagues will be green with envy.