Name: Paleo Chicken Nuggets with Honey Mustard Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 3 Chicken Breasts, boneless/skinless; ½ cup Unsweetened Shredded Coconut; ¼ cup Arrowroot Starch; 1 tsp Sea Salt; ½ tsp Ground Cinnamon; ½ tsp Chili Powder; 1 tsp Coconut Oil, for cooking; Honey Mustard Dip

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Paleo Chicken Nuggets with Honey Mustard Sauce are a delicious and healthy take on a classic favorite. These nuggets are made with wholesome ingredients that align with paleo principles, offering a nutritious and satisfying meal for both kids and adults. Paired with a simple homemade honey mustard sauce, they are perfect for any occasion, from family dinners to quick snacks.

Paleo Chicken Nuggets with Honey Mustard Sauce | Our Paleo Life

Benefits of Paleo Chicken Nuggets

Nutrient-Dense Ingredients

The primary ingredient, boneless and skinless chicken breasts, provides a lean source of protein essential for muscle repair and growth. The coating, made from unsweetened shredded coconut and arrowroot starch, offers a gluten-free, grain-free alternative that is rich in healthy fats and fiber. Seasonings like sea salt, ground cinnamon, and chili powder add flavor without compromising health.

Healthier Cooking Methods

These chicken nuggets can be prepared using healthier cooking methods such as baking or air frying, which reduce the need for excessive oil. Using coconut oil for cooking adds healthy medium-chain triglycerides (MCTs) to your diet, which are beneficial for energy and metabolism.

Making the Perfect Honey Mustard Sauce

Simple Ingredients

A homemade honey mustard sauce can be easily made with just four ingredients: honey, mustard, vinegar, and a pinch of salt. This sauce complements the savory chicken nuggets with its sweet and tangy flavor, making it a perfect dipping option.

Nutritional Benefits

Honey provides antioxidants and has anti-inflammatory properties, while mustard is a good source of selenium and omega-3 fatty acids. This combination not only enhances the taste but also adds nutritional value to the meal.

Tips for Making Paleo Chicken Nuggets

Coating the Chicken

To ensure a crispy and flavorful coating, use a mix of unsweetened shredded coconut and arrowroot starch. Place these ingredients in a zip-top bag along with the seasonings and shake well to combine. This method is mess-free and ensures even coating on each piece of chicken.

Cooking the Nuggets

Heat a large skillet over medium-high heat and add coconut oil. Cook the chicken pieces in batches to avoid overcrowding the skillet, which ensures even cooking and crispiness. Cook each piece for 2-3 minutes per side, or until fully cooked through and golden brown.

Serving Suggestions

Serve the crispy chicken nuggets hot, accompanied by the homemade honey mustard sauce. These nuggets pair well with a variety of sides such as fresh green salads, roasted vegetables, or sweet potato fries, making them a versatile addition to any meal.

Conclusion

Paleo Chicken Nuggets with Honey Mustard Sauce are a nutritious and tasty option for anyone looking to enjoy a healthier version of a classic dish. Made with high-quality ingredients and simple cooking methods, these nuggets are easy to prepare and sure to satisfy. Whether for a family meal or a quick snack, they offer a delicious way to enjoy the benefits of a paleo diet.

Paleo Chicken Nuggets with Honey Mustard Sauce

Yield: 4

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients

3 Chicken Breasts, boneless/skinless
½ cup Unsweetened Shredded Coconut
¼ cup Arrowroot Starch
1 tsp Sea Salt
½ tsp Ground Cinnamon
½ tsp Chili Powder
1 tsp Coconut Oil, for cooking
Honey Mustard Dip

Instructions

Place the shredded coconut, arrowroot starch, salt, cinnamon, and chile powder in a gallon-size zip-top bag or large storage container with a tight-fitting lid. The plastic bag method is the least messy, so I highly suggest that. Seal it and give it a good shake to mix everything together. Set aside.
Using kitchen shears, trim any fat off the chicken and cut into bite-sized pieces.
Place all chicken pieces in the plastic bag, seal, and start shaking until all chicken pieces are coated. Set aside.
Heat a large skillet over medium-high heat. Add enough coconut oil to have a thin layer on the bottom, about a tablespoon or two, depending on your skillet size.
Using a slotted spoon, take chicken out of the bag and place in the skillet. Don't cook it all at once, add just enough so the pieces aren't touching. It takes me about 3-4 batches to cook them all.
Cook about 2-3 minutes, when the chicken is turning opaque and white about halfway up the sides. This may take longer depending on how big you cut them.
Using a wooden spatula, gently scrape/scoop the chicken to flip them over and continue cooking until they are cooked all the way through.
Remove and drain on a paper towel-lined plate.
Repeat steps 5-8 until all chicken is cooked. Serve with Honey Mustard Dip.

Nutrition Information

Yield 4 Serving Size 1 g
Amount Per Serving Calories 270Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 79mgSodium 702mgCarbohydrates 6gFiber 2gSugar 2gProtein 29g