Friday, October 22, 2010

For Your Health Fridays



Today's recipe took me quite awhile to perfect. I had to come up with a chicken nugget recipe that was gluten-free, casein-free, soy-free, corn-free, egg-free and low oxalate. I had to make sure the recipe was good enough for my kids not on special diets as well. After a lot of trial and error, this is the recipe we love.

Coconut flour absorbs a lot of moisture, bakes well and has a natural sweetness that my kids love. It's also a great source of fiber. It's kind of expensive but a little goes a long way.

Serve these chicken bites with a little sugar-free ketchup (Organicville is my favorite brand) and a side of fruit and veggies and you've got a wonderful, healthy meal. If you try this recipe out, let me know what you think!

GF/CF Sweet and Savory Chicken Bites

3/4 cup sweet rice flour
3 Tablespoons coconut flour
1/2 teaspoon paprika
3/4 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
3 Tablespoons grapeseed oil
4 free-range organic chicken breasts
extra grapeseed oil

Preheat your oven to 325 degrees. In a bowl, combine all the ingredients except the oil and chicken. Then place the mixed ingredients in a food processor. Add the oil and pulse until all the oil is evenly distributed. Set aside. Prepare your chicken breasts by rinsing them with cool water and cutting them into thumb-size pieces. Cut diagonally to make them more tender. Place the cut chicken in a bowl and drizzle with grapeseed oil, lightly coating. Toss the chicken in the oil and distribute evenly. Add the crumb mixture and toss. Place the chicken pieces on a cookie sheet lined with bleach-free parchment paper. Bake at 325 for 25 minutes. Turn the chicken bites once half-way through the baking. Serve immediately.

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