1 pound ground chicken
1 egg yolk
1 teaspoon onion powder
. teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup + 1/3 cup almond flour
. cup unsweetened shredded coconut
.cup coconut oil
Salt & Pepper
Instructions:
Preheat oven to 375 degrees. In a bowl combine . cup almond flour, . cup coconut and salt & pepper (about 1/4 teaspoon each). Mix to combine. In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk. Mix well until everything is incorporated.
In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets. Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows).
Paleo “BBQ” Sauce
3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste
4 tablespoons shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil
Instructions:
Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
