Gluten-Free Turmeric Chicken Nuggets

An array of golden-brown chicken nuggets scattered across a white background. Each nugget has a crispy coating with a visibly textured surface, suggesting a crunchy bite. The golden color varies slightly from piece to piece, with some lighter and darker spots, indicating they have been baked to a delectable crispness.

Angelina Tringali and Danielle Gaffen, MS, RDN, LD

Print Recipe Pin Recipe Save

Total Time 40

Course Appetizer, Dinner, Lunch, Snack

Cuisine American

Servings Servings

Calories 207 kcal

Equipment

parchment paper
Baking Sheet Pan
Food Thermometer

Ingredients

1 cup Oats rolled
2 Tbsp Turmeric
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 lb Chicken Breast boneless, cubed
1 Tbsp Avocado Oil

Instructions

In a food processor blend the rolled oats, turmeric powder, sea salt and black pepper until a flour-like consistency forms.
In a separate bowl, toss the cubed chicken breast in the avocado oil until evenly distributed. Pour the oat mixture over the chicken and toss until the chicken is coated.
Place the chicken strips on the parchment-lined baking sheet and cook for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Remove and allow the nuggets to cool slightly. Divide between plates and enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to five days.

Serving Size
One serving is equal to approximately five nuggets.

Make it Vegan
Use cauliflower florets instead and bake them in the oven for 25 to 30 minutes.

Nutrition

Serving: 1ServingCalories: 207kcalCarbohydrates: 14gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 66mgSodium: 161mgPotassium: 442mgFiber: 3gVitamin A: 28IUCalcium: 20mgIron: 3mg

Keyword beef-free, corn-free, dairy-free, egg-free, gluten-free, kosher, legume-free, low-FODMAP, low-glycemic, meal-prep, nightshade-free, nut-free, pork-free, seafood-free, soy-free, sugar-free, unprocessed