My little girl is finally starting to think about liking chicken nuggets. I know... what kid doesn't like chicken nuggets to begin with? Well, mine! The girl could be a vegetarian yesterday. I've had to be pretty creative in these four years with getting protein in her. It's been quite an interesting... struggle ever since she was a teeny tiny little thing.
About a week ago I was sent this amazing product called 'Nuts over Fish' to try for free. Which, originally I thought was a little ironic since, well... I don't eat fish. It's completely a mental block that I've had since I was a little girl. No seafood as much as I'd like to love it - I just can't bring myself to eat it.
At any rate, I was told to have fun and be creative with using the 'Nuts over Fish' in any sort of recipe. It's definitely not something that you have to use on fish or seafood.
I remembered a few weeks back when I made some more traditional chicken nuggets, and I had wanted to find a way to try and make them gluten free. Ahah! Crushed almonds and ground flax make for a perfect faux 'bread crumb' crust.
The almonds give the chicken nuggets that traditional crunch while the flax gives that needed crumbly texture that I look for in my baked version.
These almond and flax crusted nuggets couldn't have turned out any more beautifully! And no one will ever be the wiser to the fact that they are perfectly gluten free and healthy as well.
This is definitely how I will be making my chicken nuggets from now on when in need of a healthier and gluten free option.
The 'Nuts over Fish' really made this dish easy to toss together and taste so great. 'Nuts over Fish' is available in three different flavors; pistachio, almond and macadamia. You can purchase online or check their website for a store that carries them near you!
Almond & Flax Chicken Nuggets
Servings: 4 • Size: 1/4 of Chicken • Calories: 286.5 • Fat: 15.7 g • Carb: 7.2 g • Fiber: 2.8 g • Protein: 30.2 g • Sugar: 0.6 g • Sodium: 155.6 mg
1 Lb. Boneless Skinless Chicken Breast, Cut into Pieces
2 Tsp. Extra Virgin Olive Oil
1/2 C. Almonds, Chopped (I used Almond 'Nuts over Fish'!)
2 Tbsp. Ground Flax Seed
2 Tbsp. Parmesan Cheese, Grated
1/2 Tsp. Paprika
1/4 Tsp. Garlic Powder
1/4 Tsp. Dry Mustard
Salt & Pepper to Taste
Preheat the oven to 425 degrees F. and cover a baking sheet with foil. Place a wire rack atop the baking sheet and give it a light coat of non-stick cooking spray; set aside.
Place the chicken into a small bowl along with the olive oil and toss to coat all pieces evenly.
Combine the remaining ingredients together in another small bowl until well blended.
Press the oil coated chicken pieces into the almond mixture and then carefully transfer over to the prepared baking sheet and wire rack.
Place the baking sheet into the oven and bake for 12-15 minutes or until the chicken is cooked through, flipping them once halfway though the cooking time.
Remove from the oven and allow to cool slightly before plating.