Baked Sweet Potato Chicken Nuggets (Easy & Healthy!)

Are you looking for easy lunch or dinner recipes for your kids? Your picky eaters are going to love these healthy sheet pan chicken nuggets! They are loaded with hidden sweet potato and are baked instead of fried. They make for a wonderful last minute meal or even after school snack idea.

Course Main Course

Keyword chicken, dinner, easy, healthy, kids, lunch ideas, paleo, snacks, sweet potato

Servings 24 nuggets

Ingredients

1 lb ground chicken
2 cups uncooked shredded sweet potato (about 1 large sweet potato)
3 tbsp almond flour *see notes
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1/2 tsp black pepper

Instructions

Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
In a large bowl, mix everything together until all of the seasoning is well incorporated.
Use your hands to roll the mixture into bite size pieces, and then flatten them a bit until they resemble a chicken nugget; place them evenly on your baking sheet (you don't need a lot of space in-between each nugget as they don't flatten or change shape as they bake).
Bake for about 25 minutes, flipping them over half way through.
Serve with your favorite dipping sauce! We prefer ranch dressing.

Notes

*You can use just about any type of flour for this recipe that you'd like, just be sure to keep the conversion in mind as all flours absorb moisture differently. If you're using coconut flour, I recommend cutting the amount in half, and I'd only use about 2 tbsp of regular white flour.