If you’re looking for the ultimate healthy comfort meal, these Hot Honey Pecan Crusted Chicken Nuggets Buddha Bowls are exactly what you need. Juicy air-fried chicken nuggets coated in a crispy pecan-almond crust, paired with air-fried sweet potato bites, creamy avocado, and steamed broccoli—all finished with a drizzle of hot honey. It’s the perfect balance of sweet, savory, crispy, and creamy, and it’s 100% dairy-free, gluten-free, and paleo!
Why You Should Make This Pecan-Crusted Chicken Nuggets Bowl
These Hot Honey Pecan Crusted Chicken Nuggets Buddha Bowls combine powerful nutrition with crave-worthy textures and flavors.
You’re getting a balanced meal loaded with clean protein, fiber, and healthy fats—without sacrificing the fun or flavor.
- Blood sugar balanced—the protein, fat, and fiber help avoid sugar spikes.
- Crispy nuggets without frying—thanks to the air fryer!
- Fully paleo—no dairy, gluten, seed oils, or refined sugar.
- Meal-prep friendly—make the chicken and sweet potatoes ahead.
Love clean comfort food? You’ll also love my Paleo Bacon Burger recipe—another blood sugar friendly meal!
Jump to:
Pecan Crusted Chicken Nuggets Ingredients
- Chicken breast – the juicy protein center
- Pecans – adds a sweet, nutty crunch
- Almond flour – helps bind and crisp the coating
- Salt, black pepper, garlic powder – flavor boosters
- Eggs – helps the coating stick
- Sweet potato – roasted bites for complex carbs and fiber
- Avocado – creamy healthy fats
- Broccoli – simple steamed greens for fiber and volume
- Hot honey (paleo version) – a spicy-sweet finishing drizzle
See recipe card for quantities.
Protein Calculations
For one serving (about 5–6 nuggets + veggies + avocado):
- Calories: ~500-550
- Protein: ~30-35g
- Fat: ~28-30g
- Carbs: ~20-25g
A perfect macro-balanced meal that leaves you satisfied and energized!
Recipe Alternatives
- Nut-free version: Try coating the chicken in coconut flour and crushed pork rinds instead.
- Different veggies: Swap broccoli for roasted Brussels sprouts, asparagus, or sautéed greens.
- No hot honey? Drizzle plain honey and a pinch of chili flakes for the same effect.
- Swap the sweet potato: Use roasted carrots, parsnips, or butternut squash cubes.
Storage & Meal Prep
Avocado: Best added fresh when assembling.
Chicken Nuggets: Store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 3–4 minutes to re-crisp.
Sweet Potatoes and Broccoli: Store separately for easy reheating.
Top Tip
When blending the pecan coating, pulse in a food processor until crumbly, not powdered.
You want little crunchy bits for texture! Also, don’t overcrowd your air fryer basket—space ensures the nuggets get super crispy.
FAQ
Yes! Bake at 400°F for 18–20 minutes, flipping halfway through, until golden and cooked through.
Look for hot honey with no added sugars (like ones sweetened naturally with raw honey and chili). Or make your own by mixing honey and crushed red pepper flakes!
You can try dipping the chicken in coconut milk or almond milk instead, but the crust sticks best with eggs.
Lunch Ideas
📖 Recipe
Hot Honey Pecan Crusted Chicken Nuggets Buddha Bowls
Ingredients
For the Pecan Crusted Chicken Nuggets:
- 1 lb chicken breast cut into bite-sized pieces
- 1 cup pecans
- ½ cup almond flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs
For the Buddha Bowls:
- 2 medium sweet potatoes peeled and diced
- 1 ½ tablespoon avocado oil or olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 small avocados sliced
- 2 cups broccoli florets lightly steamed
- 2 –4 tablespoon hot honey paleo-friendly
Instructions
Prep the Sweet Potato Bites:
- Toss diced sweet potatoes with avocado oil, salt, and pepper.
- Air fry at 400°F for 15–18 minutes, shaking halfway through, until crispy and tender.
Make the Pecan Crust:
- In a food processor, pulse the pecans until they resemble coarse crumbs. Add almond flour, salt, black pepper, and garlic powder. Pulse a few more times to combine.
Prepare the Chicken:
- Whisk the eggs in a bowl.
- Dip each piece of chicken first into the egg mixture, then coat in the pecan mixture, pressing lightly to adhere.
Cook the Chicken Nuggets:
- Place coated chicken pieces into your air fryer basket, spacing them out.
- Air fry at 380°F for 12–15 minutes, flipping halfway through, until golden and cooked through (internal temp should reach 165°F).
Steam the Broccoli:
- While the chicken cooks, lightly steam broccoli florets until just tender (about 4–5 minutes).
Assemble the Buddha Bowls:
- In each bowl, layer steamed broccoli, air-fried sweet potato bites, avocado slices, and crispy pecan-crusted chicken nuggets. Drizzle generously with hot honey before serving.
Enjoy!
- Serve immediately for the best texture—crispy, sweet, spicy, and totally satisfying!
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