Grain-Free Chicken Nuggets & Oven Fries

This dinner is one of our family favorites. We usually serve these with a simple veggie side - often boiled beets with balsamic vinegar or steamed broccoli. We highly recommend adding the optional spices to the oven fries. They are delicious and good for you. And don't forget the ketchup! We really like the ketchup from Elevation, a small Denver company.

Nuggets
Makes 4-6 servings
 
2 large organic chicken breasts (about 1 ½ pounds)
2-3 teaspoons poultry seasoning
½ teaspoon sea salt
4 tablespoons arrowroot powder
4 tablespoons water
1 ½ cups almond flour
6 tablespoons coconut oil

• Set out two shallow, wide bowls (or 8x8 baking dishes work well). In one bowl mix together the poultry seasoning, salt, arrowroot powder, and water. In the other bowl, add the almond flour.
• Rinse the chicken breasts and cut them into small chunks. Make sure to keep the size of each piece relatively even. Place the chicken breast chunks into the arrowroot slurry and mix them around to coat them evenly. Then toss a few at a time into the almond flour and roll them until coated.
• Heat a deep 11 or 12-inch skillet over medium heat. Add 3 tablespoons of coconut oil. Once the oil is hot, place half the chicken nuggets in the pan. Cook for about 3 minutes on each side. Add the remaining coconut oil to the pan and cook the rest of the chicken nuggets.

From Nourishing Meals by Alissa Segersten & Tom Malterre 

​
Fries
Makes 3-4 servings

4 medium organic russet potatoes or sweet potatoes
¼ cup extra virgin olive oil
½ teaspoon sea salt
freshly ground black pepper
 
Optional Spices:
½ teaspoon turmeric
1 to 2 teaspoons garlic powder
1 tablespoon paprika

• Preheat oven to 425 degrees F.
• Scrub potatoes well and removes eyes and discolored areas. Leave the peels on. Cut into wedges and place into a large bowl.
• Sprinkle with olive oil, sea salt, pepper and spices. Toss to coat.
• Arrange potatoes in a single layer in a 9x13-inch glass baking dish. Bake until golden and fork tender, about 30 minutes.

From The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre