Paleo Cheesy Pizza Chicken Nuggets are a healthy comfort food that are simple to make, will fill you with veggies, and satisfy you and your kids taste buds! Made with ground chicken, coconut flour, and fresh veggies, these Pizza Chicken Nuggets are also gluten free, grain free, dairy free, Whole 30, AIP friendly, and low carb.
Course: Main Dish
Servings: 2dozen nuggets
Author: Anne Marie
1/2batch Tapioca Cheese, optional, but this gives a cheesy flavor and texture without any dairy. This can be swapped with mozzarella if you tolerate dairy.
up to 1/3 cup coconut flour, total quantity will depend on the moisture in your chicken, see instructions
1Tbspoil of your choice, I've used bacon grease, avocado oil, and coconut oil
Optional add ins: sliced fresh basil, AIP, sliced black olives (AIP), nutritional yeast (AIP), diced green and red bell pepper, chopped pepperoni, diced tomato
Preheat oven to 375.
Line a baking sheet with unbleached parchment paper.
Aside from the coconut flour and tapioca cheese, combine all ingredients, seasonings, and optional add ins into a large bowl.
Start by adding 3 Tbsp coconut flour to the mix, and stir all ingredients to combine.
Add 1 Tbsp more coconut flour, until your nuggets have a texture that will hold together, but don't seem too dry. This has been around 4-6 Tbsp for me.
Cut your tapioca cheese into small 1/2 chunks. Form your nuggets around each small bit of cheese, and flatten slightly onto your parchment paper. Sprinkle with coarse sea salt (opt.) for a nice texture.
Bake for 15 minutes, flip on the baking sheet, then bake into the oven for another 10-15 minutes until nuggets are cooked through and golden brown.
Serve warm with a sugar free marinara sauce for dipping, or make a Nomato Sauce like this one for a nightshade free, AIP option.Use a broiler to reheat leftovers. These freeze well!
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