Paleo/Gluten-Free Nuggets

Chicken_Viggie Nugget

If your looking for a way to use up leftover chicken or the chicken from making broth, here is a great way to make a healthy chicken “nugget”. Plus a great way to use up veggies. I use either homemade ketchup or homemade BBQ sauce (recipes coming soon), but you can use any healthy dipping sauce such as salsa, Paleo ranch, and so on. You can even form these into burger patties and eat like a hamburger (with a Paleo or gluten free homemade bun),

These make great portable foods and kids lunches too!

*This recipe is for every 1 Cup of chicken, feel free to multiply as needed.

1 C cooked chicken (boiled, baked, leftovers, etc…) de-boned

1 Tbs. Butter or coconut oil
1 clove garlic, minced
2 C veggies (one or mix of cauliflower, broccoli, kale, carrot, etc)
1/2 Tsp unrefined salt
1 tsp. Cumin (optional)
Dash pepper (optional)
1 egg

Dry Ingredients:

2 Tbs. arrowroot
1Tbs. Coconut flour
1/2 tsp. Paprika
1/4 tsp. Salt
Dash cayenne pepper
Dash pepper


1. Preheat oven to 375
2. Chop or shred cooked chicken into small pieces, place in a mixing bowl and set aside.
3. In a food processor, pulse the garlic and vegetables; just enough to break then into small pieces.
4. Melt butter in a pan and sauté vegetables unlit soft, about 5 minutes.
5. Add vegetable mixture to the mixing bowl along with the rest of the ingredients and mix well with a fork.
6. Shape the mixture into balls or rounds and place on a well greased (butter or coconut oil) pan.
7. Brush the top with butter or oil and bake for 10-15 minutes on each side (or until browning) for a total of 20-30 minutes or until desired browning.

Enjoy hot or warm with homemade dipping sauce.

They can freeze well (uncooked is best).

Can be kept in refrigerator, if cooked for about 3-5 days.

The make great school lunches and portable foods; just warm them in the morning and pack them in a lunch.



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