Preheat oven to 400 F (200 C). Prepare a large baking sheet with parchment paper.
In a bowl, stir together the almond flour, Italian seasoning, salt, and pepper.
Trim any fat off the chicken breasts and discard, then cut into 1-inch thick pieces.
Spray the chicken with the extra virgin olive oil.
Place each piece of chicken in the bowl of flour and toss until fully coated, then transfer the chicken to the prepared baking sheet.
Bake for 20 minutes.
Turn on the broiler and place the chicken nuggets under the broiler 3-4 minutes to make the outside crispy.
This recipe is for 2 servings of chicken nuggets. Each serving is 1 full chicken breast.You can dip these nuggets in mustard, hot sauce, or any low-carb and sugar-free sauce you prefer.If you have a nut allergy, you can substitute coconut flour for the almond flour. Note that coconut flour is denser and requires more liquid, so you may want to use less and make sure the chicken is well-coated in olive oil.Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.This dish is best enjoyed immediately. When stored, the crust may become soggy, and the chicken can dry out as it's reheated.If you plan to make ahead, bake the nuggets for 20 minutes but don't broil them. When you're ready to serve, let them sit out for 30 minutes to come up to room temperature, then place them under the broiler for 3-4 minutes.