Chicken Nuggets + Roast Tomato Sauce - Organic Sisters Organic Sisters
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Chicken Nuggets + Roast Tomato Sauce

LunchBox  hi res   B A4-14
LunchBox  hi res   B A4-14

Chicken Nuggets + Roast Tomato Sauce


September 1, 2015


Chicken Nuggets

500g of chicken breast

2 eggs

1/2 cup of coconut flour

1 tablespoon of nutritional yeast flakes (optional)

½ teaspoon of Himalayan salt

4 tablespoons of Coconut oil, Butter or Ghee (for cooking)

Roast Tomato Sauce

6-8 roma tomatoes

1 brown onion

3 tablespoons of balsamic vinegar

1 tablespoon of extra virgin olive oil

2 heaped tablespoons of (no added salt) pure tomato paste

Himalayan salt



Chicken Nuggets

Cut the chicken breasts dry with some paper towel then cut them up into nugget shapes.

In a small bowl, whisk the eggs together and set aside.

In another bowl combine the coconut flour, nutritional yeast flakes & salt and set aside.

One by one, dip the nuggets into the egg mixture first and then the coconut flour mixture. Make sure you coat them nice and evenly.

Heat the coconut oil, butter or ghee in a large frying pan over a medium to high heat.

Cook the nuggets in batches and cook for a few minutes on each side or until golden brown.

Roast Tomato Sauce

Preheat the oven to 170 degrees C and line a large baking tray with baking paper.

Chop the tomatoes in half and the onion into wedges and place them on the tray.

Drizzle the olive oil and balsamic vinegar over the tomato and onion. Sprinkle a good pinch of salt and pepper over the top. Then pop it into the oven for approximately 45 minutes to 1 hour.

Allow the tomatoes and onion to cool. Pop them into a blender, along with the tomato paste and another pinch of salt. Blend it all together.

Can be stored in a sealed jar or container in the fridge, for up to 4 days.

Try swapping the coconut flour for almond meal

Swap the nutritional yeast for 1 teaspoon of sweet paprika