We just love this chicken recipe! 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:
- tasty and
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 :-)!)
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 was with simple, tasty, and pleasing dishes. I couldn’t agree more.
Easy Baked Chicken Nuggets (dairy and egg free w gluten free option)
1 lb boneless, skinless chicken breast
1/4 cup flour (almond flour or whole grain gluten-free preferred. I used my “thrown together GF blend” – see notes.)
3/4 tsp salt (I recommend Real Salt)
1 tsp garlic powder
1 tsp paprika
1/8 tsp cayenne (optional)
1/8 tsp black pepper
coconut oil, melted (or other fat suitable for high heat. Use amount desired. About 1/4 cup should be enough.)
1. Cut chicken into small chunks, about 1 – 1 1/2 inch chunks. Place in bowl.
2. Mix flour with seasonings.
3. Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.
4. Melt coconut oil. Drizzle over chicken and mix to coat lightly.
5. Bake in preheated oven (425 degrees for convection / 450 for conventional) until chicken’s internal temperature reaches 180 degrees (about 10 minutes for a convection oven [I love my Hamilton Beach convection oven] and 14 for conventional).
Hints and Notes:
1. The smaller you cut the chicken, the faster it will bake. Don’t cut them so small that you have crispy bitty pieces of chicken, but not as big as commercial nuggets.
2. The original recipe recommended a spray bottle for the oil to coat the chicken. I recommend using a solid oil like coconut for this recipe as its smoke point is higher and you will not be creating free radicals by cooking at a high temperature.
3. Experiment with the cayenne and pepper to adjust the “spicy-ness” to your taste.
4. For even faster meal prep, cut up chicken into chunks, coat and store in small plastic bags in the freezer. Just take out of the freezer and bake in the oven for a ready-in-a-flash meal! The chunks will only take about 5 minutes longer to cook.
5. I am not an “iron chef” when it comes to flour choice most of the time. I typically use a blend of mostly sweet brown rice, some millet, some buckwheat and sometimes GF oats. Especially with a recipe like this where the flour is just a coating, it will work just fine!
Serve with rice, in pitas, grain of choice and with or without a dipping sauce. These would also taste great with the homemade barbecue sauce from my Oven Barbecued Chicken! And I’m working on a Ranch Dip that would be great as well. So stay tuned for that!
More “Ready in a Flash” Recipes:
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?