Easy Baked Chicken Nuggets (dairy and egg-free with gluten & grain-free option)

Need a Delicious Quick and Healthy Meal?  Try these Easy Baked Chicken Nuggets. They taste like you spent a TON of time in the kitchen, but they come together in a flash. Grain & Egg Free and they freeze well too!  No more pink sludge nuggets from the fast food companies for sure!

I’m always on the lookout for easy recipes since my life is full. full. full.  And since Hamburger Helper isn’t on the menu for this whole foodie family (though this healthy version is) anymore, I have to figure out alternative ways to get dinner on the table in a flash.

If you struggle like that, and you’re tempted to go through a drive through when time is tough, then this chicken nuggets recipe is for you!  It’s a super easy recipe that you can put together in almost no time flat that will make your family feel like you really went out of your way for them.

Recently we’ve been so busy that our meals have gotten a bit blase.  Meat, eggs, or beans, a grain and a veggie.  Good, but a bit boring.  I guess a highlight for my kids would be when I served them healthy no-nitrate, no antibiotic hot dogs :-).

But the other night I pulled out some thawed chicken breast out of the fridge and served up this great chicken recipe for yummy chicken chunks and well, you should have seen the smiles on my kids’ (and my husband’s) faces.

You know by now that my criteria for a great recipe is one that is:

  • healthy
  • fast
  • frugal
  • tasty and
  • kid-friendly

then this just might be the best chicken recipe ever.

Not that fried chicken is necessarily unhealthy (I think it depends on the type of chicken and the fat that you fry in), but instead of deep fried chicken, you can make this easy recipe for healthy baked chicken chunks (and it’s less messy than fried chicken too :-)!)

{Please note, there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.}

I found the inspiration for this recipe in Simple Choices for Healthier Eating, a cookbook that was recommended to my by Linda, the owner of Whole Approach.

Simple Choices for Healthier Eating

Whole Approach focuses on providing products and resources for those suffering from systemic candida.  Unfortunately (:-)), I became acquainted with Whole Approach about 3 years ago when it became quite clear that candida had a pretty bad hold on me.

In any case, Linda told me what a great book this is — filled with simple, tasty, and pleasing dishes.  I couldn’t agree more.

 

More “Ready in a Flash” Recipes:

Indian Lentils (ready in as little as 9 minutes!)
Fast and Yummy Bean Dip (it’s a real winner!)
Quick Whole Grain Biscuits (w DF & GF options)

Or something that your kids are guaranteed to love?

Try Pakistani Kima (ground beef curry).  My kids ask for this all the time.  Enjoy!

How about you?  Do you have a quick and healthy “treat your family” meal?

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  1. Hi Adrienne! I’m new to some of these concepts of healthier eating. I’ve been doing the no sugar thing for years but recently dove into gluten free due to medical problems and my doctors recommendations! I was curious on this post with the chicken nuggets you suggest serving them with rice in a pita and grain of choice. What other grains do you use? I’m feeling lost! Thank you for this wonderful blog! It’s given me the confidence to keep going on this journey. Blessings to you and your family!

    • I use buckwheat, millet, quinoa and rice mainly. Sometimes amaranth but that’s mainly in baking and for a breakfast porridge that I hope to share. Thanks!

  2. Hi to every one, the contents existing at this web page are in fact amazing for people knowledge, well, keep up the
    good work fellows.

  3. I love itty bitty crispy pieces of chicken. I definitely want to try this with small pieces! Yummy

  4. How do you melt the coconut oil to drizzle onto the chicken? Thank you!

  5. I thought these looked good, tried them last night and they came out even better than I expected!

    I used grapeseed oil, which is fairly new to me but is good for high-heat cooking and has a mild flavor. I was amazed at how the coating came together. I used a large spoon to stir the chunks in a bowl, I think a key may be making sure they are very well coated with the flour first (it looked like a lot of flour at first, but I kept stirring til all wet surfaces of chicken were well coated). Then drizzle oil (I didn’t have to use much) and stir til evenly moist.

    I used these in a chicken salad this time, but I’m looking forward to using them in lots of other ways and mixing up the spices!

    Thanks!

  6. I just made these for dinner tonight using thigh meat. I made about 1.70lbs of meat so I used your measurement plus a little more. I am gluten free, so I used a GF biscuit/pancake flour mix with a couple TBS of coconut flour and also added extra brown rice flakes to give it a nice crunch. These were sooooo good and my husband couldn’t tell it was gluten free!! Score!!

  7. Adrienne, these are amazing!!!