Sweet Potato Chicken Nuggets: Whole30, Paleo, Gluten-Free Poppers
This recipe delivers tender, juicy chicken nuggets blended with shredded sweet potatoes and bold spices, perfect for a quick, healthy, and gluten-free meal that the whole family will love.
Ingredients
Main ingredients
- 1 lb Ground Chicken Lean but juicy
- 2 medium Sweet Potatoes peeled and shredded
- ½ cup Almond Flour binder, gluten-free
- 1 tsp Chili Powder for warmth, mild heat
- 1 tsp Garlic Powder savory flavor
- 1 tsp Dried Minced Onion or onion powder
- 1 tsp Smoked Paprika smoky flavor
- ½ tsp Salt to taste
Instructions
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, shredded sweet potatoes, almond flour, chili powder, garlic powder, dried minced onion, smoked paprika, and salt. Mix well to combine all ingredients evenly.
- Form small bite-sized balls with the mixture and space them evenly on the prepared baking sheet.
- Bake for 20 to 25 minutes until nuggets are golden brown and cooked through.
- Remove from oven and allow to cool for a minute or two before serving. Serve with your favorite dipping sauce or enjoy plain.
Notes
Use parchment paper to prevent sticking and make cleanup easier. These nuggets store well in the fridge for 3-4 days and freeze wonderfully when uncooked.