Dinner: Low Carb Zesty Chicken Nuggets

Ingredients

The Nuggets
24 oz. Chicken Thighs, cut
1 large Egg
1.5 oz Pork Rinds
1/4 cup Almond Meal
1/4 cup Flaxseed Meal
Zest 1 Lime
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Chili Powder
1/4 tsp. Paprika
1/8 tsp. Onion Powder
1/8 tsp. Garlic Powder
1/8 tsp. Cayenne Pepper

The Sauce
1/2 cup Mayonnaise
1/2 medium Hass Avocado
1/2 tsp. Red Chili Flakes
1 tbsp. Lime Juice
1/4 tsp. Garlic Powder
1/8 tsp. Cumin

Instructions

1. Preheat oven to 400F. Dry chicken off with a paper towel. Cut chicken thighs into bite size chunks and set aside.
2. In a food processor, combine pork rinds, almond meal, flax meal, lime zest, and spices. Pulse until the mixture resembles fine crumbs.
3. Add processed crumbs into a bowl, then crack 1 egg in a second bowl. Scramble the egg well until no whites are seen. Add 1-2 tsp. water if needed.
4. Dip the chicken in the egg mixture, then dip into the crumb mixture. Coating each side well. Set onto a cookie sheet that is covered with foil and has been sprayed with oil.
5. Bake for 15-18 minutes or until nuggets are golden brown on the top and the meat is cooked through.
6. While cooling the nuggets, put together all of the ingredients for the sauce and mix together well.
7. Serve nuggets with sauce and dip to your hearts content. Enjoy!

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