Name: Low Histamine Chicken Nuggets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 Chicken breasts; ¼ cup White rice flour; ¾ tsp Salt; 1 tsp Garlic Powder; 1 tsp Sweet Paprika*; Extra light tasting olive oil (drizzle as much or as little as you want); *paprika is a controversial ingredient. According to the SIGHI list sweet paprika is a level 0, which is why I use it. Hot paprika is a level 2 and should be avoided.

AuthorStacy SaundersCategoryBaby Foods, DinnerDifficultyBeginner

Easy gluten, dairy, and egg free chicken nuggets that the whole family can enjoy!

Yields1 Serving

Prep Time20 minsCook Time15 minsTotal Time35 mins

2 Chicken breasts

¼ cup White rice flour

¾ tsp Salt

1 tsp Garlic Powder

1 tsp Sweet Paprika*

Extra light tasting olive oil (drizzle as much or as little as you want)

Histamine Level: 0

*paprika is a controversial ingredient. According to the SIGHI list sweet paprika is a level 0, which is why I use it. Hot paprika is a level 2 and should be avoided.

Preheat oven to 425° F

Cut chicken into 1-2 inch chunks.

Mix flour with seasonings in a medium sized bowl.

Add chicken to the bowl and toss to coat all the pieces evenly. Then drizzle oil over the chicken and mix again.

Line a baking pan with parchment paper. Spread chicken chunks on the parchment paper.

Bake for 12-15 min or until chicken reaches 170° F.

Great introduction to chicken for a histamine intolerant baby. Very few ingredients, no eggs, and so appetizing. I recommend leaving out any spices they haven't tried if it's their first time eating chicken. It's best to introduce one new food at a time.

You guys. I LOVE this chicken nugget recipe. If your kids are anything like mine, chicken nuggets are a main staple. Usually my kids prefer McDonald's or Dino Nuggets, but since neither of those qualify as low-histamine, these were a great find! And all of my people will eat them, which is a rare thing at my house.

I've made several kinds of homemade nuggets/chicken strips in the past, but most were fairly time-intensive, messy (egg, flour, and milk=gooey mess!) and not allergen friendly. These are SO easy and not messy! I am so thankful for the woman who made up this recipe. I only made a few minor tweaks to make it low-histamine friendly.

Recipe adapted from https://wholenewmom.com/recipes/recipe-for-chicken-nuggets-easy-chicken-recipe/

Pairs well with Honey Mayo Sauce, potato fries, and roasted veggies.

Ingredients

2 Chicken breasts

¼ cup White rice flour

¾ tsp Salt

1 tsp Garlic Powder

1 tsp Sweet Paprika*

Extra light tasting olive oil (drizzle as much or as little as you want)

Histamine Level: 0

*paprika is a controversial ingredient. According to the SIGHI list sweet paprika is a level 0, which is why I use it. Hot paprika is a level 2 and should be avoided.

Directions

Preheat oven to 425° F

Cut chicken into 1-2 inch chunks.

Mix flour with seasonings in a medium sized bowl.

Add chicken to the bowl and toss to coat all the pieces evenly. Then drizzle oil over the chicken and mix again.

Line a baking pan with parchment paper. Spread chicken chunks on the parchment paper.

Bake for 12-15 min or until chicken reaches 170° F.

Low Histamine Chicken Nuggets

Ingredients Directions

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Low Histamine Chicken Nuggets

Ingredients

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