Nutty, savory little chicken bites make the perfect protein addition to so many dishes or just served on their own!  These are a favorite in our house, and any time I make a plate, they are polished off by my kids in minutes. Cooked in healthy oils and covered with a nutritious golden nut, egg, and cheese coating, they are a great alternative to chicken nuggets.  I personally love these served over my “Lemon Parmesan Basil Kelp Noodle” recipe.  (See image) These are keto-friendly, low carb, gluten-free, and packed with nutrition.  This is a perfect dish for Phase 2 & 3 for Fast.Eat.Live. members.

Serves 3-4


  • Two chicken breasts, cut into bite-sized pieces
  • 2 + tablespoons of avocado oil, olive oil, or coconut oil
  • 2/3 cup almond meal or almond flour
  • 1/3 cup parmesan cheese
  • 1 teaspoon dired basil
  • 1/2 teaspoon lemon pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 egg[/ingredients][directions title=”


  1. In a small dish whisk egg.  In a second dish mix together: almond meal, parmesan cheese, basil, lemon pepper seasoning, garlic powder, and salt.
  2. Heat 2 tablespoons or more of oil of our choice on medium heat.
  3. With a fork or just your fingers, take each chicken breast and dip into egg, then almond flour mixture, and place in hot oil in skillet. Cook for a few minutes on each side until chicken is cooked through, and crust is browned.  You may need to do two batches, depending on size of your skillet.
  4. Serve over noodle dish!
Fast.Eat.Live. Phase 2 & 3