Monday, November 1, 2010

Almond-Encrusted Chicken Nuggests

I recently began following the South Beach Diet, so I've been looking for recipes that fit in with those restrictions. I want to be as healthy as I can, so of course, I'm changing my eating habits. As a result, I won't be blogging many sweet treats or carb-heavy recipes anymore, since I'm not going to be eating them. I know, I know. We'll deal with this together though, ok? There might be some every now and then, but those treats will be quickly packed up for friends and co-workers to enjoy. :)

On the upside, I've lost 13 pounds in my first week of following the South Beach Diet!

So as I was searching for a tasty recipe that didn't contain carbs, sugars, or unhealthy fat, I found this homemade chicken nugget recipe. The almond meal (just grind up slivered almonds in your food processor) replaces bread crumbs to cut out the carbs and add in some healthy fats.

The husband and I both loved these nuggets and can't wait to eat them again. The few seasonings in the recipe pack quite a punch of flavor! The husband dipped his nuggets in BBQ sauce, while I ate mine plain; we both had oven-roasted broccoli and shallots on the side and felt quite satisfied when we were done eating.

Almond-Encrusted Chicken Nuggets
Kalyn's Kitchen
Printable Recipe


4-5 boneless, skinless chicken thighs (or 2 breasts)
1-2 Tablespoons olive oil (enough to coat the baking sheet)
3/4 cup almond meal (ground up almonds)
1 1/2 teaspoon paprika (not smoked or hot)
3/4 teaspon poultry seasoning
1/2 teaspoon pepper

Turn on your oven to 400 degrees. Brush a baking sheet with the olive oil and place the sheet in the oven while it preheats.

Trim all visible fat and tendons from the chicken, then cut each thigh into 4 or 5 nugget pieces of about equal size. You can use a mallet to pound out any nuggets that are too thick.

Combine the almond meal, paprika, poultry seasoning, salt, and pepper in a shallow bowl, or pie pan and mix together with a fork. Dip each nugget piece into the almond meal mixture, pressing onto the chicken with your fingers so the mixture coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

Once each nugget is coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn the nuggets, and bake another 10-12 minutes on the second side, until nuggets are lightly browned and cooked through. (Don't overcook.)

Serve hot, with mustard or ranch dipping sauce if desired. If you're not following South Beach or a low glycemic diet, dip them in whatever your heart desires! Just don't tell me about it. ;)


Ann In Fallbrook, CA said...

Good luck - I am very proud of you and your new change in lifestyle!

Molly Jean said...

Wow, great job! You're off to an awesome start!

These look and sound good. Did you purchase almond meal or simply put almond slices through the processor?

Janet said...

Thanks Molly! :) I processed slivered almonds in the food processor until they were just very slightly chunky. You can do it with whole almonds too, but I didn't want to take the time to blanch them and remove their skins first.

The nuggets were really good...they totally exceeded my expectations!


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