Keto Chicken Nuggets

Ingredients

• 1 lb (450g) boneless, skinless chicken breast
• 1 large egg
• 1/4 cup (30g) almond flour
• 1/4 cup (30g) finely grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp (30ml) olive oil for cooking

Instructions

1. Cut the chicken breast into bite-sized pieces, about 1-inch cubes.
2. In a shallow bowl, beat the egg.
3. In another shallow bowl, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
4. Dip each chicken piece into the beaten egg, then coat it in the almond flour mixture, making sure it's well covered.
5. Heat olive oil in a large skillet over medium heat.
6. Cook the chicken nuggets in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
7. Remove the cooked nuggets and place them on a paper towel-lined plate to absorb excess oil.
8. Repeat with the remaining chicken pieces.
9. Serve warm with a keto-friendly dipping sauce of choice.

Macros per serving (1/4 of the recipe)

• Calories: 290
• Protein: 31g
• Fat: 18g
• Net Carbs: 2g
• Fiber: 1g

• Total Carbs: 3g