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Low Histamine Chicken Nuggets

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

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

Low Histamine Chicken Nuggets

 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.
1

Preheat oven to 425° F

2

Cut chicken into 1-2 inch chunks.

3

Mix flour with seasonings in a medium sized bowl.

4

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

5

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

6

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

Nutrition Facts

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Serving size