Ingredients
- 6 chicken thighs
- 8 oz green beans
- 1 egg
- ½ cup shredded parmesan cheese
- 1 tsp onion powder
- 2 tbsp coconut oil
- ½ cup mayonnaise
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- 1 tsp garlic powder
Directions
-
Step 1
Cut chicken thigh into bite-sized nuggets. Trim green beans. In a bowl, whisk egg until light and frothy. Set aside.
In this recipe- 6 chicken thighs
- 8 oz green beans
- 1 egg
-
Step 2
In a medium bowl, combine parmesan, onion powder and a pinch of salt and pepper. Dip chicken pieces in egg, then transfer to parmesan mixture and toss to coat.
In this recipe- 1 egg
- ½ cup shredded parmesan cheese
- 1 tsp onion powder
-
Step 3
In a skillet over medium-high heat, melt 1 tbsp coconut oil. Once hot, add coated chicken pieces and fry until well browned on all sides, about 10 minutes total. Turn occasionally to insure even cooking.
In this recipe- 2 tbsp coconut oil
-
Step 4
While chicken is cooking, Heat another skillet over medium-high heat and melt remaining 1 tbsp coconut oil. Add green beans and cook 5 to 6 minutes, until just beginning to brown. Season lightly with salt and transfer to a serving plate.
In this recipe- 8 oz green beans
- 2 tbsp coconut oil
-
Step 5
In a small bowl, stir together mayonnaise, tomato paste, smoked paprika, garlic powder and salt and pepper to taste.
In this recipe- ½ cup mayonnaise
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- 1 tsp garlic powder
-
Step 6
Serve green beans and nuggets with dipping sauce.
In this recipe- 8 oz green beans