In a small dish, mix together all the fajita seasonings. In a bowl combine the ground chicken, the veggies, egg, and 1/4 cup almond flour. Mix in half of the fajita seasoning mixture. Use your hands to mix everything well, almost as if you were making meatloaf.

In another bowl, combine the 2/3 cup of almond flour (for the breading) and the other half of the seasoning mixture. Mix well. Using a tablespoon or cookie scoop, scoop out the chicken mixture and drop it directly into the almond flour. The chicken is naturally moist, the almond flour will easily stick with a thin coating. Do not over bread!

To form the nuggets, flatten it a little in your hand and round it out to create a "nugget" about 1/3" thick. Set them aside and repeat until all the chicken nuggets are made.

BAKING INSTRUCTIONS: Preheat the oven to 350 degrees F. Prepare a baking sheet with a roasting rack or cooling rack over the top. Spray with a non-stick spray. Place the nuggets on to the wire rack on the cookie sheet. Spray the top layer of nuggets with a non-stick olive oil spray as well. Bake for 25-30 minutes. Once they are cooked, brown them slightly under the
broiler if desired. Note- They will not be as crispy as the pan-fried nuggets.

PAN FRYING INSTRUCTIONS: In a large (NON-STICK ONLY) frying pan over medium heat, add about 2-3 tsp of avocado oil (Avocado oil has a really high smoke point so this is what I prefer). Once the oil is hot add about half of the formed nuggets into the pan (do not over crowd them) and cook
about 4 minutes per side. Let each side cook for the allotted time and flip
only once. Flipping several times may result in the breading coming off a bit.
Between batches, feel free to carefully wipe out the pan with a paper towel if
needed and add more oil.

Once cooked, remove from the heat and place on a paper towel lined plate.