Coconut Chicken Nuggets & Paleo Sauce Recipe

Name: Coconut Chicken Nuggets & Paleo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nuggets; 500 g minced chicken; 1 egg yolk; 1 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 cup almond flour; 1/2 cup almond flour; 1/2 cup unsweetened dried shredded coconut; 1/2 cup coconut oil; salt & pepper; Paleo BBQ Sauce; 3/4 cup fresh orange juice; 2 tablespoons apple cider vinegar; 10 tablespoons tomato paste; 4 tablespoons shallots, minced; 4 garlic cloves, minced; 1/2 teaspoon mustard powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon coconut oil

Servings: persons

Nuggets
500 g minced chicken
1 egg yolk
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup almond flour
1/2 cup almond flour
1/2 cup unsweetened dried shredded coconut
1/2 cup coconut oil
salt & pepper
Paleo BBQ Sauce
3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste
4 tablespoons shallots, minced
4 garlic cloves, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil

1
Nuggets:
2
Preheat oven to 180 degrees Celsius.
3
In a bowl combine 1/4 cup almond flour, 1/2 cup coconut and salt & pepper. Mix to combine.
4
In a separate bowl, combine the ground chicken, 1/2 cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
5
In a saute pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
6
In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
7
Sauce:
8
Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Nuggets, 500 g minced chicken, 1 egg yolk, 1 teaspoon onion powder, and more.

Yes, Coconut Chicken Nuggets & Paleo Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Chicken Nuggets & Paleo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions