serving size: 2 | time: 30 mins

Chicken Nuggets:

  • 250g Skinless, boneless chicken all-natural breast
  • 250g Skinless, boneless all-natural thigh quarter
  • 56g Healthy Options Gluten-Free All Purpose Baking Mix
  • 80g Healthy Options Golden Flaxseed Meal
  • 2 Healthy Options Large Eggs
  • 5g Simply Organic Garlic Powder
  • 5g Simply Organic Rosemary
  • 5g Simply Organic Thyme
  • 1/4 Tsp Natural Tide's Sea Salt (Fine)
  • 150ml Spectrum Grapeseed Oil


Honey Mustard Sauce:

  • 3 Tbsp Spectrum Mayonnaise
  • 1 Tbsp Woodstock Yellow Mustard
  • 1 Tbsp Wholesome Sweetener's Honey
  • Pinch of Salt & Pepper


BBQ Sauce

  • 1 Tbsp Vermont Apple Cider Vinegar
  • 3 Tbsp Woodstock Ketchup
  • 2 Tbsp WJS Worcestershire Sauce
  • 3 Tbsp Coconut Secret Coconut Aminos
  • 1 Tbsp Wholesome Sweetener's Honey
  • 1 Tbsp Cadia Dijon Mustard
  • Pinch of Simply Organic Nutmeg
  • Pinch of Simply Organic Thyme
  • Pinch of Simply Organic Rosemary

Chicken Nuggets

  1. Mince the chicken breast and thigh until ground, then form into your fun shapes at approximately 40g each. 
  2. Beat two eggs in a bowl. 
  3. Combine the all purpose baking mix, golden flaxseed meal, spices and salt in a separate bowl and set aside. 
  4. Dip each nugget in egg then coat in the dry mixture.
  5. Heat oil in shallow pan and allow oil to reach 180°C.
  6. Cook each nugget until golden brown. TIP: To check if fully cooked, each nugget should reach 74°C. 
  7. Prepare shallow tray with paper towels to remove excess oil once nuggets are cooked.
  8. Allow the chicken nuggets to cool.


  1. Mix all the ingredients together until fully incorporated. Season to taste.