Hot Honey Pecan Crusted Chicken Nuggets Buddha Bowls
These Hot Honey Pecan Crusted Chicken Nuggets Buddha Bowls are paleo, dairy-free, gluten-free, and packed with crispy chicken, sweet potatoes, and creamy avocado—perfect for a clean, balanced meal.
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!