Amazing Chicken Nugget Meal Prep Recipe | Baked, Kid-Friendly, 6-Ingredients!

A wonderful aspect of working at Alight Chiropractic is that I am on my own health and wellness journey, and I am able to share my experience and new insights with you! Honestly, it can be a struggle to change my diet and lifestyle habits after so many years of living the mainstream way. I’m always researching and creating ways to make eating and living healthy SIMPLE.

The recipe I am sharing with you today is one of the very first healthy, homemade recipes that I ever tried when I was living on my own and it has been in rotation ever since! It is absolutely easy with only 6 ingredients, BAKED not deep-fried, great for meal prep (which is a must for those of us who work), and most importantly, consistently delicious. This all makes it a household staple and perfect for families with picky palettes!

One thing to note about this recipe is that it is truly adaptable. It is so easy to make that you can really adjust the portions of the ingredients to fit your taste. I always eyeball the amounts of each ingredient and adjust according to how many portions I’m making (especially if I’m meal prepping), but I’ve included measurements to give you a feel for the recipe!

Serves 2

Ingredients

-1 chicken breast PER PERSON (1/2 per child)

-1 cup almond flour (to start, for every 2 chicken breasts)

-1/4 cup extra virgin olive oil (to start)

Optional

– 1 tbsp poultry seasoning (I use Frontier Co-Op brand)

-1/2 tsp dried oregano or Herbs de Provence

-Freshly cracked salt & pepper to taste

Instructions

1.) Preheat the oven to 350 degrees Fahrenheit.

2.) Cut chicken breasts into 1″ (inch) bite size pieces, set aside.

3.) In a medium size mixing bowl, pour in almond flour. Mix in poultry seasoning, salt, and pepper, if you’d like.

4.) In a small bowl, pour in EEVO. For more flavor, mix in dried oregano/Herbs de Provence as well as freshly cracked salt and pepper, to taste.

5.) Dip each chicken piece into the EEVO, then into the flour mixture and coat evenly before placing on a cookie/baking sheet.

6.) Repeat until all of the chicken is coated, on the baking sheet.

7.) Place the baking sheet in the oven and bake for 20 minutes and/or until the breading is a golden brown color.

8.) Use a metal spatula to remove the nuggets from the baking sheet and serve immediately.

**If you’re making this recipe for your meal prep, let the nuggets cool completely before placing into airtight containers, and keep refrigerated for up to 3-4 days.

If you’re allergic to almonds/nuts, you can absolutely replace the almond flour with regular or Panko bread crumbs. In fact, I originally made this recipe with bread crumbs, but switched to almond flour for a gluten-free version. Bread crumbs provide a more crispy, crunchy breading while almond flour breading is soft and thick.

Try this recipe with our Roasted Veggie recipe for a fast and easy, HEALTHY meal prep for the week!