These crispy, healthy chicken nuggets are gluten free, simple to prepare and are made with all wholesome ingredients. These healthy chicken nuggets are so much tastier and more nutritious than the frozen ones!
These healthy chicken nuggets are so simple to make for the kids (and adults too). There aren't any bread crumbs in these, just all healthy, clean ingredients. I make a bunch of these at once and freeze them to take out and reheat for a quick weeknight meal.
The kiddies have no clue that they are eating tons of fiber, antioxidants, protein and omega-3-fatty-acids. Shhhhhh…… I won't tell if you won't tell 😉 It'll be our secret,
But to be honest, adults love these too. I mean, doesn't everyone love a good chicken nugget? Well, not everyone of course. I should know that since I am one of the pickiest eaters EVER.
And it's funny, I have one kid who doesn't like to dip them in anything, one likes your standard ketchup dip and my other one likes to dip them in hot sauce! To each his own. What do you like to dip your nuggets in? My old friend used to dip hers in ranch dressing and although I used to think it was weird, it sounds really delicious to me now.
Honestly ranch could taste amazing on almost anything. I said almost, though. I still don't get the whole pizza and ranch sauce thing.
Is that a southern thing? Nope, I don't get it.
Check out just how easy they are to make with my new video...
Why You Should Make These Healthy Chicken Nuggets
Most of the store bought chicken nuggets contain a whole lot of junk. Now full disclosure here, I am not saying that I won't ever give my kids those. There are busy nights where I have no choice because life is too busy to make a homemade meal.
And I don't believe in shaming other parents for buying them. We are all just doing our best, right? On days and nights where we have some extra time, why not make these?
Maybe double or tripe the recipe and freeze some for later? That's what I try to do. And on those crazy nights I serve them the frozen store bought variety. I just read the ingredients to make sure they aren't completely load with nonsense.
These nuggets are made with all ingredients that you should most likely have in your pantry most of the time too, so that is always a help. I like to buy the chicken breasts or tenderloins and cut them up because my kids tend to like nuggets with white meat better.
I know readers have told me that they have used boneless chicken thighs in here as well and they came out great. Use what you like (or really whatever you have in your house) to make it easier. Let me know if you use the chicken thighs though, I'd love to hear what you think!
I would also love to hear some brands of store bought chicken nuggets that have real, wholesome ingredients. This is probably not the most popular nutritionist question out there, again I am keeping it real here. And when you post it on my site you are also helping out those other parents out there with your suggestions!
Most of you know I am very realistic and I promote a lifestyle of moderation and balance. I don't like shaming anyone else, it really bothers me. If you are vegan, dairy free, gluten free or whatever and feel strongly about it, go for it! Just don't judge anyone else for not eating the same way.
Ok, enough of that. It just really, really bothers me.
I have also had readers tell me that they have made these in the air fryer and they came out beautifully. I don't even have an air fryer so I can't speak to that, but I love that they still came out delicious!
Maybe I need to invest in one of those air fryers. Do you have one and love it? Let me know, I have been thinking about it for a while now.
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Healthy Gluten Free Chicken Nuggets
- 1 pound skinless, boneless chicken breast cut into bite size pieces
- ¾ cup ground flax seed
- ¼ cup chia seeds
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon basil
- 2 cloves minced garlic
- 2 eggs
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- In a medium bowl, place flax seed, chia seeds, Parmesan cheese, salt, oregano, basil and garlic. Mix well.
- In another separate medium bowl, place eggs and mix well.
- Line up the bowls and place each piece of chicken into egg mixture, then flax/chia mixture. Lay onto prepared baking sheet until all the chicken is used.
- Discard any remaining egg or flax mixtures.
- Cook chicken for 25 minutes or until cooked through, making sure to turn over once halfway through. Serve immediately.
- Store leftovers in an airtight container in the fridge for up to seven days or in the freezer for up to 3 months.