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4 people

Prep time:

30 minutes

Time to cook

20 minutes

Good for:


Chicken nuggets

This recipe comes from a German television channel and it takes a bit of time. It is really delicious and allergy-friendly- mostly. I have also changed the recipe a bit as usual. Certainly it’s gluten free and with the almond salsa and maybe some oven roasted spring potatoes you have a real summer feast.


700 g chicken breast fillets, cubed into 1/2 cm pieces

1 red chili, de-seeded and chopped finely

1 red pepper, chopped finely

3 spring onions, chopped finely

70 g soft Gorgonzola or roquefort cheese

100 g almond flour

2 medium sized eggs

1 glove of garlic minced

sea- salt and pepper to taste

1/2 tsp chipotle chili flakes

4 tbsp butter or ghee for frying


Step 1

Place chicken pieces in a medium size bowl. Add red pepper, chili, garlic, spring onions, cheese, eggs and flour. Mix well with your hands.

Step 2

Add salt, pepper and chipotle. If very wet add some gluten-free bread crumbs or additional almond flour to the mix.

Step 3

Leave to stand about 20 minutes (while you make the salsa) and then heat the butter or ghee and fry in the pan 3-4 minutes on each side until golden brown.

Step 4

Serve warm with almond salsa and oven baked potatoes


If you have issues with garlic, omit it or use a bit of minced ginger instead. If you have challenges with red chili and the red pepper, use green instead. That’s what I do here, though the recipe is prettier with the red contrast. The blue cheese is really essential for the sharpness of the recipe and give it that extra something. Once I forgot and had to create a cream cheese/ blue cheese dip to make up for boring taste of the nuggets. If you absolutely hate even teh smell of blue cheese, consider trying with 2 tbsp of Dijon mustard instead. I have not tried that trick as I am allergic to mustard, so let me know how it goes.

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