- 2 cup chayote squash puree can use pumpkin or other squash
- 3 Tbsp Lard or Unsalted butter
- 2 eggs
- 1 scoop whey protein powder about 1/3 cup
- 4 cups ground pork rinds
- 2 lbs. boneless chicken thighs
Preheat oven to 400 ° F. Cover baking sheet with silicone mat or parchment paper.
Cut chicken into desired sized nuggets and set aside.
In food processor or blender, mix all the ingredients (not the chicken) until thick and can roll dough into balls.
Roll dough into balls big enough to sink chicken chunk into, use hands to form dough around the chicken nugget and pinch shut. Set on baking sheet.
Repeat until all chicken nuggets are covered with "breading".
Place baking sheet in oven and bake for 20-25 mins or until internal temperature is at 165° F. or deep fry at 375° F. for about 8 mins.
If you have any left over dough, roll into small balls and flatten on parchment lined baking sheet. Bake for 10-12 mins, until nicely browned, these make wonderful healthy dog treats!
Macros are per serving
Total fat 51 g
Net carbs 2 g
protein 80 g