We were challenged to transform chicken nuggets with sweet and sour sauce…. you know, the ones that are breaded, deep fried and smothered in a sugary sauce? Well, we came up with a healthy recipe that has all of the crunchy sweetness and none of the guilt!
Now you know the what, here’s the how!
Cut 2 chicken breasts into “nuggets” and season with salt and pepper. Finely chop (or food process, we don’t judge!) 1/2 cup raw almonds. In a shallow dish, combine the chopped almonds and 1/2 cup organic, unsweetened, shredded coconut. Put 1/2 cup coconut milk in a second shallow dish, and finally, a 1/2 cup almond flour in a third shallow dish. Dredge the chicken in the flour, then the coconut milk, then the almond and coconut mixture. Place the nuggets on a cookie sheet lined with parchment paper and sprayed with coconut oil cooking spray. Bake at 400* for 15 minutes, flipping over halfway through cooking.
Don’t forget the dipping sauce!!!
Combine 1 cup mango, 1/3 cup coconut milk, 1 TBS of lime juice, 1 diced and seeded (or leave the seeds if you like it spicy!) jalapeño, 3 TBS honey, and 1 TBS rice wine vinegar in a food processor. Blend until smooth, season with salt and pepper and serve along your chicken nuggets!