Baked Crispy Chicken Nuggets

The Chicken & Poultry Recipes by Dave Ruel (Author of Anabolic Cooking).

Makes 6 Servings

Ingredients



• - 3 boneless, skinless chicken breasts weighing about 6 oz. / 170 g each
• - 1/4 cup / 60 ml of oat bran
• - 1/4 cup / 60 ml of wheat germ
• - 1 Tbsp / 15 ml coarsely ground flaxseed
• - 1/4 cup / 60 ml coarsely ground almonds
• - 1/2 tsp / 2 1/2 ml sea salt
• - 1/2 tsp / 2 1/2 ml white pepper
• - Pinch garlic powder
• - 1/2 cup / 120 ml water or low-sodium chicken broth
• - 1 large egg white, lightly beaten
  
  
  
  Directions
  
  
• 1. Preheat oven to 400°F. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.
• 2. Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.
• 3. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
• 4. Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
• 5. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.
  
  
  
  Nutritional Facts
  
  (Per Serving - 4 Nuggets)
  
  
• Calories: 100
• Protein: 12g
• Carbohydrates: 7g
• Fat: 3.5g