Almond-Crusted Chicken Nuggets
These Almond-Crusted Chicken Nuggets deliver 35g protein and 390 calories per serving — a substantial protein hit for lunch or pre-workout meals. Batch-preps 6 servings quickly on the stovetop, making it viable for mid-week meal prep rotation. High protein density helps you hit daily targets while keeping portion sizes manageable for active lifters.
Ingredients
- •Almonds(170g)
- •1 Teaspoon Kosher Salt, Or More To Taste
- •Paprika, Smoked(5g)
- •Garlic powder(3g)
- •¼ teaspoon freshly-cracked black pepper
- •Egg, Whole, Large(50g)
- •¼ cup water or milk
- •Flour, All-Purpose, White(120g)
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Cooking spray (per 1-second spray)
Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.
Instructions
- 1Cut the chicken breast into bite-sized nugget pieces (roughly 1.5–2 inches each).
- 2Add the raw almonds to a food processor and pulse until finely ground into a flour-like texture, about 1–2 minutes. Transfer the ground almonds to a small bowl, add the smoked paprika and garlic powder, and whisk to combine; taste and adjust seasoning as needed.
- 3In a second shallow bowl, crack the large eggs and whisk together with 2 tablespoons water until fully combined. Place the all-purpose flour in a third shallow bowl.
- 4Set up your breading station in order: flour bowl, egg bowl, almond mixture bowl. Working with one nugget at a time, coat completely in flour (shake off excess), then dip in egg until covered, then press into the almond mixture until fully coated; set on a clean plate.
- 5Heat a large skillet over medium-high heat and lightly coat the bottom with cooking spray, about 30 seconds until shimmer appears. Working in batches to avoid crowding, place the breaded nuggets in the skillet in a single layer.
- 6Cook for 4–5 minutes until the almond crust turns golden brown and crispy, then gently flip each nugget and cook the other side for 3–4 minutes until the chicken is no longer pink inside and the internal temperature reaches 165°F.
- 7Transfer the cooked nuggets to a paper towel–lined plate to drain excess oil, then divide evenly into 6 airtight meal prep containers while still warm.
- 8Store in the refrigerator for up to 4 days and reheat in a 350°F oven for 5–7 minutes until warmed through before serving with your preferred dipping sauce.
Nutrition — Per Serving
390
calories
35g
protein
19g
fat
- Carbohydrates
- 22g
- Saturated fat
- 2.0g
- Sodium
- 64 mg
- Dietary fiber
- 3.9g
6 servings per batch · ~171g each
Macro data sourced from USDA FoodData Central
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How much protein does Almond-Crusted Chicken Nuggets have per serving?
Each serving contains 35g of protein with 390 calories, providing a moderate protein-to-calorie ratio. The complete macros are 19g fat and 22g carbs, making this a balanced lunch option.
How long does Almond-Crusted Chicken Nuggets take to prepare?
Quick prep time on the stovetop produces 6 servings per batch, so a single cooking session covers most of a week's lunches. The batch size makes this efficient for Sunday meal prep when you need multiple similar portions.
Is Almond-Crusted Chicken Nuggets good for muscle gain?
At 35g protein and 390 calories per serving, these nuggets work well as a secondary meal or snack during muscle gain phases where you're spreading protein intake across multiple eating opportunities. The carbohydrate content supports energy levels alongside the moderate protein dose.
