1 450g ground chicken
2 cups sweet potato, finley shredded
2 tbsp coconut oil + 1 tbsp to greese pan
2 tbsp coconut flour
2 green onions, chopped
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder (optional)
salt and pepper to taste
Preheat oven to 200 degrees
Line a baking sheet with parchment paper, lightly grease with coconut oil.
Combine all ingredients into a large bowl and mix well.
Roll the mixture into small, chicken nugget shaped balls and place on your greased pan.
Bake for 20-25 minutes or until golden brown. Flippie halfway through. Allow to cool and serve