Paleo Ranch Chicken Nuggets

Let's Cook

Directions

Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and egg in a bowl and whisk until combined. In a storage bag, pour in "ranch" mixture and chicken bites. Shake until evenly coated. Add the almond flour to the bag and shake again until evenly coated. Place bites onto a baking sheet covered in parchment paper. Bake at 375 for 15-20 minutes until golden brown and crispy.

Freezing Directions

Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and egg in a bowl and whisk until combined. In a storage bag, pour in "ranch" mixture and chicken bites. Shake until evenly coated. Add the almond flour to the bag and shake again until evenly coated. Flash freeze on a parchment lined baking sheet. Divide among the indicated number of freezer bags. Label and freeze.

Serving Day Directions

Bake at 375 for 15-20 minutes until golden brown and crispy

Nutritional Information

1 serving = 6 nuggets
  • 539 Calories
  • 44g Fat
  • 7g Sat Fat
  • 176mg Cholesterol
  • 117mg Sodium
  • 422mg Potassium
  • 13g Carbs
  • 6g Fiber
  • 2g Sugar
  • 41g Protein
  • Zone Blocks: 6 Protein 14 Fat 1 Carb

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About This Recipe

With the ranch flavors of dill, parsley and garlic, combined with the creamy coconut milk, these nuggets are a flavor packed crispy delicious paleo lunch or snack the whole family will enjoy!

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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