Single-serving of Pecan Chicken Nuggets

This is a "fast-food" in our house for dinner for my son. He will inhale these (and so will any adult around to steal a piece or two).

1. Preheat Oven to 400 degrees
2. While oven is heating, dice 1/2 butterflied chicken breast in 1cm cubes. This is easiest when dicing a partially-thawed piece of chicken. I keep them in the freezaer then nuke for 45 sec to 1 min before dicing.
3. Mix 1/3 cup pecan meal, 1/8 tsp garlic powder, 1/2 tsp kosher salt in ziplock sandwich bag.
4. Add chicken to ziplock and shake to coat pieces.
5. Line cookie tray with parchment paper.
6. Place pieces on tray and bake for 8-10 minutes.

Egg-Free Pecan Spice Cookies

1 1/2 Cup Pecan Flour (would work just as well w/almond too)
1/8 Cup honey
1/4 Cup pear sauce
1/8 Cup melted spectrum palm shortening
1 tsp baking soda
1/8 tsp salt
1/2 tsp SCD vanilla
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix honey into warm, melted shortening. Blend pear sauce & vanilla into it. Stir all dry ingredients together. Pour wet ingredients into dry and blend well. Roll into small balls and press flat like peanut-butter cookies (I use a standard cookie scooper). Bake at 300 for 15 minutes. Cool on a wire rack.