SCD Chicken Nuggets
Prep:
|
Cook:
4-6 servings
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Ingredients
1½ cups almond flour
1½ TBSP oregano
2 tsp sea salt
2 eggs
1½ pounds skinless and boneless chicken cutlets, flattened
ghee or oil for greasing pan
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165 grams almond flour
1½ TBSP (22 ml) oregano
2 tsp (10 ml) sea salt
2 eggs
1½ pounds (660 g) skinless and boneless chicken cutlets, flattened
ghee or oil for greasing pan
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Soy Free
Meal Type
School lunch
Brunch
Salad
Soup
Appetizers
Beverages
Condiments, Sauces & Dips
Desserts
Snacks
Breads
Sides
Dinner
Lunch
Breakfast
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 375°F (190°C or gas mark 5).
- Mix the almond flour, oregano, and sea salt in a shallow bowl.
- Crack the eggs into a separate bowl and place alongside almond flour bowl.
- Set both bowls next to each other.
- Cut the chicken into ½x1-inch (1.3x2.5-cm) strips.
- Dip each chicken cube piece into the egg, then roll in the almond flour mixture.
- Place the chicken on a (greased) baking pan/tray, evenly spaced out.
- Cook for 20 minutes, then turn nuggets over and cook an additional 10 minutes.
- If you like it crunchier, cook for 10 minutes longer (but do not allow to overcook).
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Nutritional Info
Storage
Notes
Pam has been using this nugget recipe as a recommendation to the many families who come to her practice. She has prepared these endlessly in her own household, for her son Isaiah, who although grown now, still loves indulging in these delicious SCD nuggets.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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