Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 1.5 cups panko bread crumbs
- 1/2 cup almond meal
- 1 Tbsp each: oregano, garlic powder
- 1 Tbsp chicken seasoning (Old Bay or Trader Joe’s 21 seasoning salute)
- Sea salt and pepper to taste
- 1 large egg
- 1/4 cup fat free milk
- 2 Tbsp maple syrup
Maple Dijon Sauce
- 3/4 cup greek yogurt
- 1.5 Tbsp dijon mustard
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 400 degrees farenheit. Cut chicken into bite sized cubes then set aside.
- Combine almond meal and seasonings in a large bowl. In a seperate bowl whisk together egg, milk and maple syrup. Place your panko bread crumbs in another seperate bowl. (A lot of bowls, I know!)
- Dip each chicken nugget into almond meal mixture, then egg mixture and finally toss through bread crumbs so the chicken is completely covered. Place on a parchment lined baking sheet and repeat until all your chicken is used.
- Spray with cooking spray (or olive oil spray) and bake in the oven for 10 minutes. Flip each nugget over and bake for another 8-10 minutes. Set oven to broil and bake 1-2 minutes for a final crisp effect.
- While the chicken is baking mix together you maple dijon ingredients and serve immedietly with chicken when it’s out of the oven.