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1
Preheat oven to 180 degrees C.
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2
If you have minced chicken, then go straight to the next point.
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3
If you dont have minced chicken then into a blender place your chicken breasts and garlic.
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4
Blend on high-speed for about 10-15 seconds until you reach a paste-like texture.
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5
Into a separate bowl combine 1 tablespoon of the almond flour, paprika, salt, pepper and egg yolk.
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6
Add in the chicken mixture (or if your chicken was pre-minced, add the chicken and the garlic) and mix until fully combined.
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7
Onto a separate surface or baking sheet place the desiccated coconut and remainder of the almond flour and mix together roughly.
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8
Into a pan over high heat, melt coconut oil.
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9
Take 2 teaspoons of chicken mixture and roll it into a ball, then coat with the coconut and almond mix.
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10
Repeat until all of the chicken mixture is used.
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11
Add the nuggets into the hot oil making sure not to crowd the pan.
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12
Cook on each side for 3 4 minutes until golden brown.
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13
Remove the cooked balls from the pan to a clean plate and repeat cooking the rest.
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14
Once all of the balls have been cooked on both sides transfer them onto a baking sheet and place in the oven for 4 5 minutes or until cooked through (cut one of the larger ones in half to make sure).
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15
Serve with a large side salad and homemade mango salsa dip and a wedge of lemon.
