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Easy Sauteed Chicken Nuggets

This simple chicken nugget recipe is a winner with my family and friends. It is flourless and has very few ingredients, but it is nutritious, super-moist, and very flavorful. My kids don't miss the breading!

When Lauren is flaring or is very inflamed, this chicken recipe is my absolute go-to. It has very few ingredients and is grain-free, so it is easy on her digestion and provides her with the nutritional support she needs to heal. While this recipe does contain eggs, I have made it without them. Eggs have been considered to be one of the major food allergens, but after reading Elaine Gotschall's Specific Carbohydrate Diet (SCD) book and Natasha Campbell McBride's Gut and Psychology Syndrome book, eggs may need to be avoided for acute inflammation for a couple of days, but as the inflammation quells, then they should be gradually added in because they contain so many nutrients and minerals. Egg yolks have been compared to human breast milk because they can be absorbed almost entirely without any digestion at all. If the egg whites cannot be tolerated, then the yolks should be tried. Of course, never try to eat eggs if you are severely allergic to them or could have an anaphylactic reaction to them. The books I mentioned are great reads if you or a loved one is struggling with digestive issues or autoimmune problems.

If you decide to leave eggs out, you can add a tablespoon of olive oil to compensate. Fortunately, the ground chicken used in this recipe has enough moisture in it that it will form a nugget shape quite easily without the need for a binder.

Easy Sauteed Chicken Nuggets


  • 1 pound of ground chicken (we prefer organic)

  • 1 tsp ground mustard

  • 1/2-1 tsp rosemary (use more for added flavor)

  • 1 tsp sea salt

  • 1 egg (or one 1 Tbsp olive oil)


  1. In a large mixing bowl, mix all ingredients together.

  2. Add olive oil or ghee to a frying pan and heat the pan on low to medium heat.

  3. Using a small scoop or spoon, form chicken balls or nuggets and drop into the oil.

  4. Sautee chicken for about 5 minutes on each side or until chicken juice is clear when pressed.

  5. Drain chicken on a paper towel to remove excess oil.

  6. Serve immediately or store in the refrigerator.

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