Baked Chicken Nuggets Recipe | Nutritional Therapy for IBD

Ingredients

2 pounds fresh chicken breasts cut into 1 inch strips

1-1½ cups white rice flour

2 eggs

1 – 2 tsp canola or olive oil (Mediterranean flavor)

1 tsp cumin

2 tsp paprika

¼ tsp salt

½ tsp pepper

1 lemon

1kg fresh chicken breasts cut into 2,5 cm strips

150-225 gram white rice flour

2 eggs

1-2 tsp (5-10 ml) canola or olive oil (Mediterranean flavor)

1 tsp (5 ml) cumin

2 tsp (10 ml) paprika

¼ tsp (1.25 ml) salt

½ tsp (2.5 ml) pepper

1 lemon

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Dietary Therapies

CDED P1

mSCD

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Nut Free

Preheat the oven to 350˚F (175˚C).
Line two 9x13-inch (23x33 cm) baking sheets with aluminum foil and grease with canola oil
In a small bowl, beat two eggs
In a second bowl combine the flour and spices, mix well
Using fork or tongs, roll each chicken piece first in the flour mixture, then dip the in to the egg mixture, coating each piece evenly.
Repeat this step by dipping again into flour and eggs.
Place the coated chicken pieces on a sheet of lightly greased baking paper
Bake for a total of 20 minutes until golden, then turn over.
Bake an additional 15-20 minutes (total time 35-40 minutes)
Cut the lemon into quarters. Squeeze lemon over pieces to taste