Method
Step 1. Preheat your oven to 180°
Step 2. Cut your chicken breast into nugget-sized pieces and set aside.
Step 3. In a bowl, combine almond meal, sesame seeds (approx. 3 ½ tsp), paprika and cumin in a bowl. Mix well.
Step 4. Coat your nuggets by dipping in egg, and then in the almond and sesame ‘crumb’.
Step 5. Line the nuggets on a baking tray and spray generously with olive oil.
Step 6. Cook for 15 minutes, then flip and give them another spray with olive oil. Return to the oven and cook for a further 10-15 minutes or until cooked through. Set aside to rest.
Step 7. Meanwhile, toss the salad ingredients—that’s about one-and-a-half cups of salad greens, the tomatoes, half a medium avocado and the cucumber— with the MCT oil and balsamic vinegar.
Step 8. Serve the nuggets with side salad and tomato sauce, to dip.