For the paleo kids!
 |
I've always been disappointed with the almond meal solution when it comes to chicken nuggets. First of all, almond meal is very dry, often generating nuggets I feel like choking on. Second, it does not coat evenly and they come out looking kind of scruffy.
This recipe is for 1 lb of chicken. Quadruple and freeze after cooking for a perfect lunchbox option.
Step 1. The marinade.
1/2 water, 1/4 cup warm honey, 1/4 cup grey poupon mustard, 1 lb chicken. The marinade works very fast and you can leave them there for fifteen minutes. The liquid is reduced dramatically as it penetrates the chicken.
Step 2. The coating.
1 cup almond flour; 1/2 tsp dry mustard + optional spices to taste (I like garlic powder, ginger root, palm sugar). Coat the chicken, a few at a time - I saw a much more even coat than when using almond flour alone.
Step 3. The baking.
Line the sheet with foil to reduce cleanup. I did 400 degrees for 15-20 minutes. Check on them after fifteen minutes. You'll see brown circles forming around the nuggets. When that first happens, it's time for them to come out. Wait a few minutes more - and they are stuck to the bottom!
The nuggets have a vague hint of honey and mustard, barely noticeable. The chicken is sooth and tender, not too dry. I loved them as much as the kids.
Warm Up
1 Minute Stations
:30 Rest between each
Ring Row
Burpee
Sit Up
Medball Deadlift
Box Jump
Skill #1
DB Push Press
Skill WOD
EMOM 5 Minutes
5 DB Push Press
Squat Hold Rest of Minute
Skill #2
KB Swing
Skill WOD
EMOM 5 Minutes
5 KB Swings
Plank Hold Rest of Minute
