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Easy Almond Chicken Bites

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  • recipe image cover





This recipe screams simplicity, it can be used for so many different meals too so you can make it ahead and you won’t be losing any precious weekend relaxation time!

From start to finish it takes about 30-35 minutes, if you make a double batch then you’ve got snacks, protein for your meal prep and can even freeze some for another meal later in the week.

All you need for this recipe is a good-looking spice rack, a couple of chicken breasts (boneless, skin removed) and a couple of gluten free pantry staples like almond meal… because we realised we didn’t have any GF bread to crumb or any pre-made GF bread crumbs left… and some flaxseed. Considering our combo, you could also try this recipe using LSA (linseed, sunflower and almond) which is a cheaper alternative to almond meal.


2 large chicken breasts, boneless & skin removed
2 tbsp. flaxseed
1 1/2 c. almond meal
1 tbsp. smoked paprika
1 tsp. coriander seed (ground)
1 tbsp. cumin seed (ground)
1-2 tbsp. mild cajun spice mix
1 tsp. celery salt
pinch pepper
1 large egg (we're only using the white though)


Preheat oven to 200C - note we used the elements only for broil. Line a flat baking tray with grease proof paper.
separate the egg white into a shallow bowl and gently whisk.
Add the almond meal, flaxseed and all spices to the second bowl and combine.
Cut the chicken into small nugget sizes (it doesn't have to be perfect)!
Coat the chicken pieces in the egg white and then place in the coating bowl and toss until all pieces are fully coated. (we didn't bother doing these in individual pieces and it still worked...)
Place each piece on the prepared tray, with a little room between each piece.
Cook for 10 minutes, turn and allow to cook a further 10 minutes.
Serve immediately! Yum.