Meal Details
1. Caveman chicken nuggets with honey mustard
311cal, 31p, 10c, 15f (per meal)
5 tsp (34g)
3 tbsp (50g)
1/4 cup, chopped (29g)
3 dash (0g)
3 dash (1g)
3 tbsp (49g)
5/8 cup(s) (67g)
1 lbs (454g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 375°F (190°C).
2
Place the egg whites in a shallow dish. In a separate shallow dish, combine the almond flour, garlic powder, rosemary, and chopped pecans.
3
Season the chicken cubes with salt and pepper. Dip each piece into the egg whites, then coat in the dry mixture, pressing gently so it sticks. Arrange the coated chicken nuggets on a lined baking sheet.
4
Bake for 20-25 minutes, until the chicken is fully cooked and golden brown.
5
While the nuggets bake, stir together the Dijon mustard and honey in a small bowl to make the dipping sauce.
6
Serve the chicken nuggets with the honey mustard sauce.
7
Meal prep tip: Store leftovers in an airtight container in the fridge. For best texture, reheat in a toaster oven until warmed through and crisp.
3. Raspberries
108cal, 2p, 10c, 1f (per meal)
6 cup (738g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.