Chicken nuggets gag me.

Except occasionally from Chick- fil- A, those are tasty – just not great for your body.

Chicken nuggets that are made from pieces and parts and are extruded to special shapes gag me.

They also gag my children, especially when they get a chewy part. You know what I’m talking about. We call those parts chicken toe nails. Ewwww! It is so nasty to get a bite of chicken with the texture of a toenail blended in.

I have spent the last 3 months revamping how we eat due to the c diff colitis infection our 15 year old is battling. One of the things we have done is to make sure she gets plenty of healthy sources of protein to help her body heal.

Whenever you are sick, your body needs more protein to repair.

Chicken nuggets are a classic go-to for easy fast and yummy. When they are homemade they do take more time BUT you eliminate the gag factor.

One of our new favorite dinner recipes is a chicken nugget you don’t have to fear because you know where the chicken comes from.

The coating is gluten-free and super delicious.

We love it because it doesn’t call for breadcrumbs. We have almost eliminated all bread from my daughter’s diet - simple highly processed foods (she won’t eat 100% whole wheat bread) make bacteria thrive. We want c diff to die not thrive!

If you are trying to EAT less processed foods, FEWER carbs and more WHOLE FOODS, this recipe is for you! Bonus – it’s super tasty, especially with a slice of fresh squeezed lemon across the top.

Awesome Almond Crusted Chicken Nuggets

1 pound chicken tenders or chicken breast (sliced in ¼ inch chunks)
1 cup almond meal (flour) (Costco has the best price I’ve found)
1 cup grated parmesan cheese
¼ tsp smoked paprika
Pepper
2 large eggs

Set oven to 375 degrees and line a baking sheet with a silpat or parchment paper.

Combine almond meal, parmesan, paprika and pepper in a small bowl. Beat eggs in separate bowl. Dip chicken pieces in egg then almond mixture and place on prepared baking sheet. Transfer to the oven and bake until golden brown and cooked through, about 15-20 minutes. Remove from oven and top with a squeeze of lemon. It’s like a burst of warm sunshine….so tasty!

Thanks for reading! Give this recipe a try, your body and your taste buds will appreciate it!

Brooke

Registered Dietitian Nutritionist