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Rated 5.0 stars by 1 users
Lunch
American
Boro Team
4
15 minutes
12 minutes
Juicy grilled chicken nuggets marinated in pickle juice, almond milk, and spices, then pan-seared to perfection. A healthy, dairy-free, and kid-friendly recipe perfect for meal prep, lunches, or family dinners.
4 boneless pasture-raised organic chicken breasts cut into 1-inch cubes
3/4 cup organic pickle juice (watch out for added sugars and artificial dyes in pickles)
1/3 cup almond milk or dairy-free milk of choice
2 tsp maple syrup
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
2 tbsp coconut oil
Place all the ingredients except the olive oil in a gallon-size bag or large bowl. Shake or stir to combine
Allow to marinate for at least 20 minutes. Overnight in the refrigerator is ideal.
Heat the coconut oil in a large skillet over medium heat for a few minutes.
Place the chicken on the heated pan and cook for approximately 4-6 minutes on each side of the chicken until the chicken is cooked through reaching an internal temperature of 165F.
Pair with homemade ranch or honey mustard! Serve atop a salad, with homemade sweet potato fries, or roasted veggies for a fabulous lunch or dinner.
These are great to meal prep and keep in the freezer! Store in a large freezer Zip-Lock and reheat in the oven at 375F for 20-30 minutes.
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