Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan
Try this Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan recipe
Try this Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan recipe
- 1/2 tsp. garlic powder
- 1 t water
- 4 very large boneless skinless chicken breasts
- 2 t mayo (regular or light mayo will work)
- 2 t dijon mustard (or use any mustard that appeals to
- 1 t white balsamic vinegar (or use slightly less than
- 1/2 tsp. poultry seasoning
- 4 t parmesan cheese (freshly grated is best not the kind that comes in a can, but either will work)
- 1 cup almond flourâ (you can also useâ almond mealâ if that but it won’t stick to the chicken quite as well unless you grind it a bit more in the food processor.)
- 1/4 tsp. poultry seasoning
- salt and fresh ground black pepper to taste (i did
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.03703125 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Trim any undesirable parts from chicken, then put each chicken breast into a Ziploc bag and pound with a meat mallet (or something heavy) until the chicken is an even thickness, not much over 1/2 inch thick.
- Cut the chicken breasts into nugget-size pieces.
- Whisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning.
- Place chicken strips and marinade in a plastic bag and marinate in the refrigerator for at least 3-4 hours or as long as all day.
- When ready to cook, dump chicken into a colander placed in the sink so the excess marinade runs off and let chicken come to room temperature while you preheat oven to 450F/230C.
- If needed, use a food processor to finely grind the almond flour or almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in a large flat bowl. (If your almond flour and Parmesan are both finely ground you can probably just stir it together with a fork.)
- Cover baking sheet with Parchment Paper.
- Dip each chicken piece into coating, turning to coat both sides, and arrange in a single layer on the baking sheet.
- Bake without turning for 12-15 minutes, or until the chicken is starting to look a little brown on the top.
- Then use a metal turner and go under each piece of chicken to carefully turn each piece.
- Cook 10-12 minutes more on the second side until chicken is well browned and cooked through.
- Total cooking time will be 20-25 minutes, depending on your pan and oven temperature.
- Serve hot. If you’re reheating this in the microwave, be careful not to overcook or it will get dry. It is definitely best reheated in a hot pan or toaster oven.
Low-Carb Baked Chicken Nuggets: A Busy Mom's Quick & Healthy Dinner Solution
As a working mom, time is my most precious commodity. Juggling work, kids' activities, and household chores leaves little room for elaborate cooking projects. That’s why I'm always on the lookout for quick, healthy, and delicious recipes that won't sacrifice flavor for convenience. These low-carb baked chicken nuggets have become a family favorite, a lifesaver on those busy weeknights when I need a meal on the table fast.
The beauty of this recipe lies in its simplicity. Forget greasy, deep-fried nuggets; this version is baked to perfection, resulting in crispy, flavorful chicken that's surprisingly low in carbs. The almond flour coating provides a satisfying crunch, while the Dijon mustard marinade adds a zesty kick. It's the perfect balance of healthy and indulgent, something I crave after a long day at the office.
What I love most about this recipe:
- Speed and Efficiency: The prep time is minimal, and the baking time is relatively short, making it ideal for busy schedules.
- Healthier Alternative: Baking instead of frying significantly reduces the fat and calorie content, making it a guilt-free indulgence.
- Flavorful and Versatile: The Dijon mustard marinade adds a burst of flavor, but you can experiment with different marinades to customize the taste to your liking. A little honey or even sriracha can elevate it to new heights!
- Kid-Friendly: My kids devour these nuggets! It's a fantastic way to get them to eat their protein without complaining.
- Leftover Potential: These nuggets are just as delicious reheated, making them perfect for lunch the next day.
Beyond the Weeknight:
These aren't just for weeknight dinners. They're also perfect for meal prepping. I often make a big batch on the weekend and store them in the refrigerator for easy grab-and-go lunches or snacks during the week. They're also great for parties; simply double or triple the recipe and serve with your favorite dipping sauces. They are surprisingly substantial, and the satisfying crunch keeps everyone coming back for more.
The flexibility of this recipe is astounding. I have adapted it based on what I already have at hand. Sometimes I add a bit of paprika or even swap out the almond flour for a different nut-based flour depending on what's in my pantry. The beauty of cooking is adapting and creating your own variations and finding your personal perfect balance. The essence remains the same: quick, healthy, delicious chicken nuggets that cater perfectly to a busy lifestyle.
This recipe has truly transformed my weeknight dinners from stressful struggles to enjoyable moments. It’s a testament to the power of simple, healthy cooking. I highly recommend giving it a try—you won’t be disappointed! It’s a true game-changer for busy moms (or anyone, really!) who want to eat healthy without sacrificing taste or convenience. Let me know in the comments how yours turn out!
