Name: Paleo Almond and Sesame Chicken Nuggets
Prep time: 20 min
Cook time: 25 min
Ingredients: 500g chicken thigh fillets (or breast fillets), trimmed of fat; 2 eggs; 1/3 cup Vitasoy Coconutmilk Unsweetened; 1/2 teaspoon sesame oil; 1 1/4 cups almond meal; 3 tablespoons coconut flour; 3 tablespoons raw white sesame seeds; 1 tablespoon black sesame seeds; 1/2 teaspoon paprika; 1/4 cup macadamia oil (or coconut oil)

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Heat oven to 200°C/ 180°C (fan forced) and line a baking tray with non-stick paper. Slice the chicken into bite size chunks about 4-5cm. Set aside
Add the eggs, Vitasoy Coconut Milk Unsweetened and sesame oil to a large bowl and whisk until combined. Set aside
Place the almond meal, coconut flour, white and black sesame seeds and paprika onto a large plate. Season with a little salt and pepper, then mix with your fingers to combine thoroughly
Dip each piece of chicken first into the egg mixture and then into the almond mixture, pressing down firmly to coat the chicken evenly
Place all the crumbed chicken pieces onto the paper lined baking tray. Brush or drizzle with oil and bake for 15 minutes. Flip each piece and bake for a further 10 minutes. Serve hot or warm with your favourite sauce

Heat oven to 200°C/ 180°C (fan forced) and line a baking tray with non-stick paper. Slice the chicken into bite size chunks about 4-5cm. Set aside
Add the eggs, Vitasoy Coconut Milk Unsweetened and sesame oil to a large bowl and whisk until combined. Set aside
Place the almond meal, coconut flour, white and black sesame seeds and paprika onto a large plate. Season with a little salt and pepper, then mix with your fingers to combine thoroughly
Dip each piece of chicken first into the egg mixture and then into the almond mixture, pressing down firmly to coat the chicken evenly
Place all the crumbed chicken pieces onto the paper lined baking tray. Brush or drizzle with oil and bake for 15 minutes. Flip each piece and bake for a further 10 minutes. Serve hot or warm with your favourite sauce

Heat oven to 200°C/ 180°C (fan forced) and line a baking tray with non-stick paper. Slice the chicken into bite size chunks about 4-5cm. Set aside
Add the eggs, Vitasoy Coconut Milk Unsweetened and sesame oil to a large bowl and whisk until combined. Set aside
Place the almond meal, coconut flour, white and black sesame seeds and paprika onto a large plate. Season with a little salt and pepper, then mix with your fingers to combine thoroughly
Dip each piece of chicken first into the egg mixture and then into the almond mixture, pressing down firmly to coat the chicken evenly
Place all the crumbed chicken pieces onto the paper lined baking tray. Brush or drizzle with oil and bake for 15 minutes. Flip each piece and bake for a further 10 minutes. Serve hot or warm with your favourite sauce