Easy Spicy Chicken Nuggets with Mashed Potatoes (Whole30, Paleo)
This is a tasty week night meal that is so delicious and filling, and is both Whole30 and paleo!
Equipment
- Air Fryer
- grill or George Foreman
- Instant Pot
Ingredients
Mashed potatoes
- 8 yukon gold potatoes
- 1/2 cup almond milk
- 1 tsp salt
- 1/2 cup ghee
For the chicken
- 1.5 lbs chicken (can be breast or thigh)
- 1/2 cup almond flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp red cayenne
Instructions
For the mashed potatoes
- Peel your potatoes
- Cut the potatoes into quarters and add them to your Instant Pot.
- Add water to your Instant Pot until the potatoes are covered.
- Set your Instant Pot to "Soup" and cook for about 25 minutes.
- Once the potatoes are done, remove them from the water and place them in a blender.
- Add the salt, ghee, and almond milk to the blender. Blend them on high until everything is well blended.
For the chicken
- Cut the chicken into about 1 in. pieces. Set aside.
- In a bowl, combine the almond flour, garlic powder, onion powder, salt, pepper, red cayenne powder, and chili powder. Mix well.
- Dip the chicken into the almond flour mixture and coat well.
- Add coated chicken to the Air Fryer. Cook at 370°F for about 15 minutes or until cooked through.
- Serve with mashed potatoes, steamed green veggies, and your favorite hot sauce!