Healthy Paleo Lunch Box Day 2 – Chicken Nuggets

Lunch boxes don’t have to be boring! As a child I used to hate my sandwiches. I later found out the way they made me feel (sluggish and bloated) was a big factor in my dislike. But that was how things were done and what was affordable for most families.

Last year, when I was already eating Paleo, doctors suggested my son go on a gluten free diet to help with his skin and digestion issues. I felt positive that with my new found food ideas it would be fairly easy to transition him….and it really was. I’m lucky that my kids like to try new food and will eat whats put in front of them 99.9% of the time. So I quickly had to start thinking outside of the norm when it came to lunches.


We soon built up a few favourites. I also felt great, knowing I was sending them off with healthy snacks and meals. It really came down to changing my habits on what food would be good to send along. More often than not it is just habits a parent gets into that we need to break when you are looking to improve or change your little ones eating habits. Its not like they are buying those rubbish filled foods or preparing their meals themselves. Its us (parents) who make those choices for them and we need to make the right ones!

This recipe is made with real food ingredients; they’re nut free, grain free, gluten free, sugar free and dairy free. Also delicious! My hubby and I couldn’t stop ‘sampling’ them when I first made them (I swear my kids think they taste just like McDonald’s nuggets).


Chicken Nuggets (nut free)

2 chicken breasts
2 large eggs
1 cup coconut flour
1/2 cup tapioca flour
3/4 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. dried herb (I use oregano)
Coconut oil

  1. Pre-heat your oven to 150 degrees. Place a tray with a rack inside.
  2. Dice your chicken breasts into large cubes or nugget like shapes.
  3. In one bowl, whisk the two eggs together.
  4. In a second bowl combine the almond and tapioca flours, salt, garlic powder, onion powder and herbs. Use a fork to mix them together evenly.
  5. In your pan, heat enough coconut oil to shallow fry the nuggets.
  6. In batches first place the diced chicken into the egg mixture, then into the almond mixture and then into the hot oil. You are only browning the outside of the nugget to give it a nice golden colour and the crust a crunch.
  7. Then once it is golden on one side, flip it and repeat. When both sides are golden place it into the oven on the wire rack to keep warm and ensure they are cooked through.
  8. Repeat steps 6 & 7, coating and browning the chicken in small batches. (Note: The oil may discolour from crumb coating being left behind in the oil. If this happens you may want to change the oil half way through.)
  9. Make sure that all of the chicken has evenly cooked in the oven. Serve and enjoy.

This is not an everyday lunch box recipe, but it is certain to be a hit with the kids as a healthy treat lunch. I have also had other ‘fussy’ eaters comment on my children’s lunch boxes, resulting in many frustrated mums asking me for the recipes.

I send them to school in one of these Thermo FUNtainers Food Jar which I purchased from Applecart Kids. You can make a batch or two of these chicken nuggets on the weekend, freeze them, then just grab some out, defrost and heat and pop them into the Thermo FUNtainer hot and they stay that way till lunch time. I also include some homemade, sugar free, paleo tomato sauce.

These nuggets are also a great healthy addition to a birthday party, ‘take a plate’ to a kids catch up, or an easy dinner served with salad.


Brooke x


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