Ingredients

The following ingredients have 3 Servings
  • 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
  • 1 cup marinara sauce (or nomato sauce for AIP)

Instruction

  • Preheat the oven to 400 F and line a baking sheet with parchment paper.
  • 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.
  • While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
  • Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
  • Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
  • Pour the avocado oil over the chicken nuggets.
  • 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.
  • Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)