Coconut & Almond Oven Nuggets

Preheat the oven to 425° and line two baking sheets with aluminum foil or parchment.

In a mixing bowl, toss together cubed chicken breast, almond flour, coconut, salt, pepper, and paprika. Coat all of the meat as much as possible with the dry mixture.

Pour 1 teaspoon olive oil over the entire bowl and stir everything together. After mixing, the nuggets should be coated. If not, add another small splash of oil.

Place the nuggets on one of the baking sheets and bake them for 12 to 15 minutes or until a meat thermometer inserted in the largest nugget reads 165°.

While the nuggets are cooking, prepare the veggies. Toss the sweet potato wedges with 1 teaspoon of olive oil and a large pinch of salt and pepper. Place on the other lined baking sheet and bake for 30 to 40 minutes, or until the potatoes are browning on the edges and easily pierced with a fork.

Fill a pot with about 2” of water and bring to a steady simmer. Place a steam basket over it and steam the broccoli for 4 to 5 minutes or until desired doneness. Season with salt after steaming.

Serve the nuggets with sweet potatoes and steamed broccoli and enjoy! Sriracha ketchup is the perfect condiment for these – try mixing 1 part ketchup with ½ part sriracha!

To batch cook: refrigerate fully cooked nuggets and vegetables and reheat individual portions throughout the week. Do not keep for more than 5 days.