Whole30 sweet potato chicken poppers are a healthy “chicken nuggets” recipe alternative that are quick and easy to make. A few simple ingredients and ready in under 30 minutes this is the perfect Whole30, Paleo, or gluten-free family friendly meal for during the week. Double the batch and toss these chicken poppers in the fridge or freezer to make meal prepping a breeze!
Sweet Potato Chicken Nugget Ingredients
I know I talk about how easy all Whole Kitchen Sink recipes are but this one has bumped up to first place. All it calls for is ground chicken, sweet potatoes, almond flour and a handful of spices and a trusty sheet pan. If your local grocery store doesn’t have ground chicken, ground turkey is a great substitute. Almond flour and the spices are widely available nowadays, and can be bought at all major grocery stores, even online at Amazon or a discount with Thrive Market.
Related: Whole30 Items at Target, Whole30 Items at Trader Joe’s & Whole30 Items at Walmart
How To Make Whole30 Sweet Potato Chicken Poppers
First you’ll preheat your oven, and lightly grease a large sheet pan with some oil or cooking spray oil. Then roll up your sleeves… using your hands is the best way to mix everything together. Start by putting your ground chicken, sweet potatoes (that have been peeled and shredded) into a large mixing bowl, add your seasonings and almond flour and use your hands to incorporate everything together!
Take small pieces and roll into a ball and slightly flatten forming poppers or nuggets, and place them evenly spaced out on a greased sheet pan. Pop them in the oven at 350 degrees and cook for 25 minutes, flipping halfway through. How easy is that? The chicken nuggets should be about a quarter to half inch thick, and resemble a flat egg shape.
Choosing to make a small bite-sized popper was no mistake, this recipe is perfect for little kids to enjoy! The added veggies are a bonus! If you want them to be a bit more crisp, you can turn the oven onto the broiler at the end for just a few minutes, or crisp them up in a skillet after they’re done baking.
Serving & Freezing Instructions
These Whole30 chicken nuggets are best enjoyed with some ranch or BBQ sauce, so grab your favorite dipping sauce! I prefer Primal Kitchen’s Ranch, Ketchup or BBQ, all of which you can get as part of the Whole Kitchen Sink bundle! Or, make your own Whole30 ranch, southwest ranch or BBQ!
This Whole30 sweet potato chicken nugget recipe is also really great as leftovers and put over a salad! I really do recommend doubling it, being you’re already pulling out a sheet pan because not only will you want more, but they also freeze well.
To freeze, you’ll want to make sure they’re cooled completely first. Then, you can either put the whole sheet pan into the freezer for about 20 minutes, just until the poppers are solid enough to not stick together if they were stacked and frozen, and then transfer them to a freezer safe bag or container. Or, you can wrap them up individually with a wax or freezer paper so they don’t freeze together. I like to freeze them in sets of 4, which makes pulling out a quick lunch or dinner option really easy!
Other Whole30 Chicken Recipes That You’ll Love:
Homemade Chicken Apple Sausages
Instant Pot Chicken Meatballs in Marinara
PrintSweet Potato Chicken Nuggets: Whole30, Paleo, Gluten-Free Poppers
Whole30 sweet potato chicken poppers are a healthy “chicken nuggets” recipe alternative that are quick and easy to make. A few simple ingredients and ready in under 30 minutes this is the perfect Whole30, Paleo, or gluten-free family friendly meal for during the week. Double the batch and toss these chicken poppers in the fridge or freezer to make meal prepping a breeze!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Chicken
- Method: Oven
- Cuisine: American
Ingredients
- 1 pound ground chicken
- 2 cups shredded sweet potatoes (about 2 medium sweet potatoes, peeled and shredded)
- 3 tbsp almond flour
- 1 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp dried minced onion (or 1 tsp onion powder)
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees F. and spray a baking sheet with a little bit of cooking oil, or lay down oven safe parchment/baking paper
- Combine all of the ingredients in a large mixing bowl until the sweet potato and spices are incorporated well
- Using your hands, form them into the nuggets or “poppers”. They should be about 1/4 inch-1/2 inch thick, in the shape of an oval or “flat egg shape”
- Place each formed nugget directly onto the sheet pan, in even rows with space between each, and continue until all of the chicken mixture in the mixing bowl is gone
- Next, put the sheet pan into the oven and bake for 25 minutes, flipping halfway through
- Remove from the oven and serve with your favorite dipping sauce
- If you want them to be a bit more crisp, put them under the broiler for about 3 minutes, or crisp them up on a fry pan over medium-high heat for about 2 minutes on each side
Notes
- If the chicken is too sticky to form, you can place the mixing bowl into the fridge for 20-30 minutes. This will help to make it easier to work with when forming it into the nuggets.
Nutrition Facts:
- Serving Size: Serves 4
- Calories: 289
- Fat: 16.3 g
- Carbohydrates: 13.9 g
- Fiber: 3.6 g
- Protein: 22.5 g
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Carolyn says
Could we substitute the almond flour with cassava? We are on AIP and these look awesome
paleobailey says
So sorry for the late reply!! That should work just fine!
Alex says
Okay I have two seriously picky eaters in my house and I was worried that just the fact they could see “orange specks”would deter them from trying. Turns out when you serve a chicken nugget kids are willing to ignore the color! Total hit in my house. Super tasty. Made the family happy and kept compliant on my whole30, a total win!
Amber Fuller says
How can you be sure they’re done? I cooked them a little longer but they’re still a little mushy. The outsides are a nice dark, golden color and they smell amazing!
Hilde says
I loved these! Just had them for dinner. I’m on day 3 of whole30 and will definitely be making them again over the next weeks. Greetings from Norway 🙂
Rachel Collinge says
Wow! I figured these would be good, but I LOVED them! And they were so simple to make. They were the perfect Whole30 meal! I’ll definitely be making them again, whether or not I’m on Whole30.
Jacey says
Omg these are FANTASTIC
Lauren Hakim says
I saw physical kitchness make these today on insta and instantly hopped onto your site to make while we social distance ourselves. I subbed cassava flour due to household nut allergies and put them in the air fryer. Took 4 batches, but totally worth it. Not sure how the kids feel about them yet, but i tried one and its so delicious. This recipe is a keeper in my books! Thank you!
Jenna says
Yum! We didn’t have almond flour so I used AP (we aren’t following any specific diet, just looking for yummy healthier foods. My infant LOVED them! Husband and I enjoyed them too. Definitely making again.
Amanda Spradlin says
Do you think ground turkey would work instead of ground chicken? Theses are on my meal plan for this week and ground turkey is much less expensive than ground chicken. But I really want them to turn out good! the pictures and comments are mouth watering!
paleobailey says
Yes, I think that would work!
Cassie says
The ground turkey was just as delicious!
Amanda Spradlin says
I tired it with turkey and it worked great! I used a ground turkey that had been previously frozen and they turned out great.
Cassie says
These are insanely delicious! I am making them again tonight, but my grocery store didn’t have ground chicken, so I picked up ground turkey instead. I hope they are just as good.
paleobailey says
I’m SO happy you enjoyed them!! Thank you so much for taking the time to let me know! It’s so appreciated 🙂
Jerrie Capp says
Hi , So, I get confused sometimes. We are not supposed to make items that mimic “bad food choices” but how does making chicken nuggets fit in? not trying to be a complainer… just trying to understand how this is different.
paleobailey says
Hi there! Here’s an article that might help clarify this for you from the co-creator of the program where she addresses this question but about chicken wings- https://whole30.com/savory-cravings/
Basically, what you’re referring to is SWYPO, and not replacing a triggering, unhealthy food with a healthy one. This MOSTLY relates to sweet stuff – bread, muffins, pancakes, etc – things that trigger over-consuming and even more cravings. Most people do not feel that way about chicken nuggets. But the idea around SWYPO is that it CAN be different for everyone – so if YOU have a problem with chicken nuggets, or say, sweet potato fries, or buffalo wings, sailsbury steak, (the list could go on and on for every food) then you need to personally make the choice not to include them, BUT they are a perfectly fine (and healthy) option for others.
This recipe, in particular, there would be no problem with for most people. It’s not even breaded. Nor cooked in oil. Ground chicken with a vegetable is really just that. Ground chicken with a vegetable. It could be called a patty, or a popper, if that makes a difference to how someone emotionally feels about it, it’s just shaped a bit smaller than a patty. But, bottom line is that this is different because it doesn’t REALLY replace a chicken nugget. When you eat it your brain KNOWS this is totally not the same thing as a chicken nugget from McDonalds.
Here’s the complete article on SWYPO, the part about fried chicken might help clear it up too! https://whole30.com/sex-pants/
Kaitlyn says
These were so easy to make! I loved them and so did my toddler! I’ll be keeping some in the freezer at all times from now on
paleobailey says
Oh I’m SO SO happy to hear you both enjoyed!! Toddler approved is a huge win! Thank you so much!
Maggie says
Made these for a Super Bowl party yesterday and everyone loved them. So, so good and easy.
paleobailey says
I’m so, so happy to hear this, Maggie! Thank you so much for taking the time to let me know!! <3 - B
Erica says
I have these little nuggets in the oven right now for some fun whole30 superbowl eats for me (and I guess I’ll share with the kids;)
Rachel says
Finally made these….they are bomb – so easy, so tasty!! Served them to friends and they were a huge hit. I also saved a few to reheat the next day and put them on top of a bowl of greens with ranch dressing and sliced avo. Perfect lunch! Will be making again this weekend for Super Bowl. Thanks Bailey!
paleobailey says
Hey, Rachel!! Thank you SO much for giving them a shot, and taking the time to come back and let me know!! I so, so appreciate you! <3 - B
Hattie says
I love these! Sooo delicious! Has anyone tried to make a vegetarian version?
Eileen Snyder says
LOVE these!!! So easy to make and they are delicious dipped in the ranch recipe.
paleobailey says
Thank you so much, Eileen! I really appreciate you making the recipe and taking the time to come back and let me know you enjoyed it!! <3 - B
Anissa says
So easy to make! Very flavorful and tasty!!
paleobailey says
Thank you so much, Anissa!! I’m so glad you enjoyed them! <3 - B
Jonea Aubrey says
Super super delicious!!! Something my whole family will eat. These will become my go to for appetizers that are Whole30.
paleobailey says
I’m so, so happy to hear this! Thank you!
Isabel Haag says
Super good! I think I put too much sweet potato in my first batch so I’m excited to try these again. They were super good no matter what though, especially dipped in ranch :).
paleobailey says
Thank you so much, Isabel! I’m so glad you liked them!