Ingredients

The following ingredients have 15 Servings
  • 1.5 pounds chicken breast, chopped into large chunks
  • 1/4 medium red onion, chopped into large chunks
  • 1/2 medium green bell pepper, chopped into large chunks
  • 1 large bunch cilantro
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 3/4 tsp pink himalayan salt
  • 1/2 tsp black pepper
  • 2 tbsp almond flour
  • 1 cup coconut oil

Instruction

  • Add the chicken breast to a food processor and pulse 3 to 4 times.
  • Add in the onion, bell pepper and cilantro and pulse until fully combined.
  • Add the remaining ingredients and process until everything is fully incorporated, about 30 seconds.
  • Heat a medium cast iron skillet to medium high heat and add about 1/2 cup coconut oil.
  • Once the oil is heated through (about 330-350 degrees F) use a cookie scooper to scoop out some of the chicken nugget mixture and drop into the oil. Flatten out slightly with a spoon. Do not over crowd the skillet.
  • Once browned and crispy, about 2-3 minutes, flip and cook through on other side. Place completed nuggets on a paper towel lined plate. Repeat until all your nuggets are done.
  • Serve immediately with sour cream or guacamole!
  • Note: This recipe should yield about 15 nuggets.