Coconut Chicken Nuggets Recipe

22 Dec, 2021 | MNB TEAM


Coconut chicken nuggets with green chips on plates

Ah, chicken nuggets. Undoubtedly one of the most delicious and favourite foods of our childhood. Birthday parties, after school snacks or a regular on the dinner rotation, lord knows what was actually in those questionably shaped pieces. We certainly have missed the novelty, but not the heavy deep fried business that comes with it. There’s sadly some things we need to leave behind when we grow up, but where there’s a healthy nourishing will, there’s a way – and this time it involves a little help of almond meal! Talk about a seriously healthy after school snack for your little ones, or simply a quick and easy dinner to whip up – we’ve healthified classic chicken nuggets (much better than the store bought option) with a side of crunchy green chips!

Coconut Chicken Nuggets with Green Chips

This recipe is a great snack to whip up that’s sure to impress your family and friends this summer. Perfect for a late breakfast, a treat throughout the day or a summer dessert to satisfy those sweet cravings – it’s a guilt-free snack we absolutely love!

Serves: 4

Makes: 4 serves

Time: 22 Minutes (Including Prep Time)


For the Nuggets

  • 2 organic chicken breasts, sliced 1 cm thickness
  • 1/3 cup almond meal
  • 1/3 cup quinoa flour
  • 2 Tablespoons arrowroot
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 Tablespoon sesame seeds
  • 1/2 cup mineral water
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 Tablespoons coconut oil for frying

Let’s make it:

  1. Preheat oven to 180C. In a bowl whisk all batter ingredients until smooth.
  2. Heat coconut oil in fry pan to medium high heat.
  3. Dip chicken breast slices into batter with slotted spoon then place into oil and fry 2 minutes each side.
  4. Place on oven tray and bake for 4 minutes until cooked through. Place on paper towel until ready to serve. Serve with green chips.

The Green Chips:


  • 4 kale stems, leaves removed, washed and ripped into small pieces.
  • 2 tablespoons nutritional yeast
  • 1 tbsp. olive oil (or coconut oil, which ever taste you prefer)
  • Salt

Let’s make it:

  1. In a lined baking tray, lay the kale pieces out and massage in the olive oil. Sprinkle with nutritional yeast and salt. Bake in a 180C oven for 12 minutes or until crunchy.
  2. Eat and enjoy!
Coconut chicken nuggets with green chips on plates

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