Rachael Finch

Coconut chicken nuggets

A healthy take on the deep fried type with no oil or salt. When eating any meat I only buy organic. This is very easy to make and doesn’t take long! I served my nuggets with a big mango salad.

Coconut chicken nuggets
(Serves 2-3)

2 Large organic chicken breasts, cut into bite size nuggets
1 egg, lightly whisked
1 cup almond meal
1 cup shredded coconut

1. Combine almond meal with coconut in a bowl and set aside.
2. Dip chicken pieces in egg then coat with coconut mix.
3. Place on baking tray lined with paper and bake on 180degrees for 30 minutes or until coconut is golden and crispy.


Leave a Reply

Your email address will not be published. Required fields are marked *