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Simple & Healthy Chicken Nuggets


Does your child crave those unhealthy, frozen chicken nuggets from the freezer aisle? Replace them with this healthy, gluten-free version from The Whole Life Nutrition Cookbook!


  • 1 1/2 pounds organic, skinless, boneless chicken breasts
  • Avocado oil for cooking
  • 1/2 cup arrowroot powder
  • 6 tablespoons water
  • 1 cup chickpea flour
  • 1 teaspoon Herbamare
  • freshly ground black pepper


  1. Cut the chicken breasts into 1 1/2 inch cubes.
  2. Whisk together the arrowroot powder and water in a small bowl and set aside.
  3. In another bowl, whisk together the chickpea flour, Herbamare, and pepper.
  4. Dip the chicken pieces into bowl #1 and then dredge in the flour mixture in bowl #2.
  5. Transfer the nuggets to a plate as you dredge them.
  6. Heat a large 11-12 inch skillet over medium heat, then add about 1/4 cup avocado oil to the hot pan.
  7. Add the nuggets, being careful not to crowd the skillet, and cook them in batches if needed.
  8. Cook for 3-4 minutes on each side; the timing will depend on the size of the nugget and the heat of your skillet.
  9. Transfer to a plate lined with paper towels. Serve immediately.

Tip: Use sprouted garbanzo bean (chickpea) flour. It’s easier to digest and tastes better. You can order gluten-free sprouted flours online.