Coconut Crusted Chicken Nuggets

low carb recipes

When it comes to nuggets, kids love them! Try these healthy chicken nuggets & find everyone wanting more. This recipe has an amazing sweet potato side dish.

CategoryCooking MethodTags, Rating
Servings4 Servings
Prep Time15 minsCook Time30 mins
Chicken Nugget
 800 g free range chicken thighs
 100 g tapioca flour
 200 g shredded coconut
 2 tsp ground cumin
 2 tsp ground sweet paprika
 2 eggs whisked
Vegetable Side Dish
 1 sweet potato (skin on)
 2 tbsp solid coconut oil
 200 g green beans
 1 bunch broccolini
 Salt and pepper to taste
1

Preheat oven to 180 degrees.

2

Sliced washed sweet potato to approximately 1cm thick. Line baking dish with foil. Layer slices in dish and dollop with crumbled chunks of the solid coconut oil. Sprinkle with sea salt, cover with foil, and bake in oven for 20-30 minutes until cooked to desired texture.

3

Organise 3 bowls in a work station next to the chicken thighs (cut in nugget proportion size). Add the flour in the first bowl, whisked egg in the second, and coconut and spices in the third. Coat nuggets in the flour, then egg, followed by the coconut (with spices mixed through).

4

Cook chicken nuggets in coconut oil in a pan on high heat, once one side is golden, flip and reduce heat to fully cook and to crisp up. Adding extra coconut oil as required per batch.

5

Rinse beans and broccoli and steam for approximately 10 minutes or until desired texture.

6

Serve chicken nuggets with sweet potato and greens.

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low carb recipes

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Nutrition Facts

Servings 4


Amount Per Serving
% Daily Value *
Total Fat 62g36%
Net Carbohydrate 14g70%
Protein 49g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, Rating
Servings4 Servings
Prep Time15 minsCook Time30 mins
Chicken Nugget
 800 g free range chicken thighs
 100 g tapioca flour
 200 g shredded coconut
 2 tsp ground cumin
 2 tsp ground sweet paprika
 2 eggs whisked
Vegetable Side Dish
 1 sweet potato (skin on)
 2 tbsp solid coconut oil
 200 g green beans
 1 bunch broccolini
 Salt and pepper to taste
1

Preheat oven to 180 degrees.

2

Sliced washed sweet potato to approximately 1cm thick. Line baking dish with foil. Layer slices in dish and dollop with crumbled chunks of the solid coconut oil. Sprinkle with sea salt, cover with foil, and bake in oven for 20-30 minutes until cooked to desired texture.

3

Organise 3 bowls in a work station next to the chicken thighs (cut in nugget proportion size). Add the flour in the first bowl, whisked egg in the second, and coconut and spices in the third. Coat nuggets in the flour, then egg, followed by the coconut (with spices mixed through).

4

Cook chicken nuggets in coconut oil in a pan on high heat, once one side is golden, flip and reduce heat to fully cook and to crisp up. Adding extra coconut oil as required per batch.

5

Rinse beans and broccoli and steam for approximately 10 minutes or until desired texture.

6

Serve chicken nuggets with sweet potato and greens.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

30 Minutes

Ingredients

Chicken Nugget
 800 g free range chicken thighs
 100 g tapioca flour
 200 g shredded coconut
 2 tsp ground cumin
 2 tsp ground sweet paprika
 2 eggs whisked
Vegetable Side Dish
 1 sweet potato (skin on)
 2 tbsp solid coconut oil
 200 g green beans
 1 bunch broccolini
 Salt and pepper to taste

Directions

1

Preheat oven to 180 degrees.

2

Sliced washed sweet potato to approximately 1cm thick. Line baking dish with foil. Layer slices in dish and dollop with crumbled chunks of the solid coconut oil. Sprinkle with sea salt, cover with foil, and bake in oven for 20-30 minutes until cooked to desired texture.

3

Organise 3 bowls in a work station next to the chicken thighs (cut in nugget proportion size). Add the flour in the first bowl, whisked egg in the second, and coconut and spices in the third. Coat nuggets in the flour, then egg, followed by the coconut (with spices mixed through).

4

Cook chicken nuggets in coconut oil in a pan on high heat, once one side is golden, flip and reduce heat to fully cook and to crisp up. Adding extra coconut oil as required per batch.

5

Rinse beans and broccoli and steam for approximately 10 minutes or until desired texture.

6

Serve chicken nuggets with sweet potato and greens.

Coconut Crusted Chicken Nuggets