Prep time: 10 minutes | Cook time: 10 to 13 minutes | Serves 4
1 egg white
1 tablespoon freshly squeezed lemon juice
½ teaspoon dried basil
½ teaspoon ground paprika
1 pound (454 g) low-sodium boneless, skinless chicken breasts, cut into 1½-inch
½ cup ground almonds
2 slices low-sodium whole-wheat bread, crumbled

  1. Select the BAKE function and preheat MAXX to 400ºF (204ºC).
  2. In a shallow bowl, beat the egg white, lemon juice, basil, and paprika with a fork
    until foamy.
  3. Add the chicken and stir to coat.
  4. On a plate, mix the almonds and bread crumbs.
  5. Toss the chicken cubes in the almond and bread crumb mixture until coated.
  6. Bake the nuggets in the air fryer oven, in two batches, for 10 to 13 minutes, or
    until the chicken reaches an internal temperature of 165ºF (74ºC) on a meat
    thermometer. Serve immediately.