• 1 cup almond meal
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon of cayenne pepper
  • 2 boneless, skinless chicken breasts, cut into very small bite-size pieces 2 large eggs
  • 1 teaspoon olive oil
  • Optional: BBQ Sauce for dipping


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Combine the almond meal, garlic powder, paprika, 1/4 teaspoon. ground black pepper, ground mustard, and cayenne pepper. Mix well.
  3. In a separate medium-sized bowl, whisk together 2 eggs, 1/4 teaspoon. kosher salt, and 1/4 teaspoon. black pepper.
  4. Dice the chicken breasts into small bite-size pieces.
  5. Starting with the egg mixture, dip the chicken pieces until fully coated. Then, give them a little shake to let any extra egg drip off.
  6. Transfer to the seasoned almond coating and gently toss until the chicken pieces are completely covered.
  7. Remove and transfer the chicken pieces to the baking sheet. Repeat with remaining chicken, allowing some space in between for even baking.
  8. Place in the oven and bake for about 10-12 minutes, turning once halfway through, until the chicken is cooked through and no longer pink in the middle and the tasty almond coating is golden.