Homemade Chicken Nuggets and Fries



2 pound organic, boneless, skinless chicken breasts
1-2 russet potatoes, sliced into strips
1 tbsp coconut oil, melted
2 eggs
3/4 cup almond meal/flour
2 tbsp ground flaxseeds
1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp nutritional yeast
1 tsp ground cumin
1 tsp black pepper
1 tsp salt
Optional: a dash or up to 1/4 tsp cayenne pepper, if you like em’ spicy!

Serve with side crunchy salad: 
Romaine lettuce
Diced tomatoes
Red onion
Light drizzle of homemade dressing 

Preheat the oven to 375 degree and line two baking sheets with parchment paper.
Wash and slice the potatoes into strips.
Place the potatoes on the sheet and drizzle melted coconut oil on top, then a sprinkle of salt and optional garlic powder. Get these into the oven and bake for about 30-40 minutes (they’ll take a bit longer than the chicken!) 
Butterfly the chicken and also slice into strips.
Whisk two eggs in a shallow bowl.
In a separate bowl, mix together the seasoning ingredients - almond meal, flaxseeds, paprika, garlic powder, nutritional yeast, cumin and cayenne (if using) salt and pepper. 
One tender at a time, dip lightly into the seasoning, then into the egg mixture (letting any other egg drip off) then dip back into the seasoning and roll it around so its all coated! 
Place the chicken tenders on the parchment-lined baking sheet and repeat with the rest of the chicken. 
Bake them in the oven for 20-25 minutes or until they are fully cooked through.
Serve with dipping sauces! Good options include: plain yellow mustard, dijon mustard, Primal Kitchen Ranch Dressing, organic ketchup with no sugar or high fructose corn syrup, BBQ sauce that has no sugar and great quality ingredients (local is best!) 

recipesAli Bourgerie