Spicy Nutty Chicken Nuggets
- Posted in BeFIT Approved Recipes
1 pound chicken breasts cut into 1 inch cubes
3 chipotle peppers in adobo sauce, seeds removed
1 clove garlic
juice of two limes (about 1/2 cup)
2 T apple cider vinegar
2 egg whites
1/4 cup raw sunflower seeds
1/4 cup raw almonds
1/4 cup panko (Japanese bread crumbs)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
Prepare marinade by pureeing the garlic, peppers, lime juice and vinegar in a food processor or blender. Place chicken in a glass pie plate or dish and cover with the marinade. Refrigerate for one hour or overnight.
Preheat the oven to 350F.
Roughly chop the almonds and sunflower seeds by hand or pulse in a food processor. Combine the nuts, bread crumbs, pepper, and salt in a small bowl. Set up a breading station: place the flour on one plate, the egg whites on a second, and the nut topping on third. Dip chicken in each mixture and set aside. Spray a baking sheet with nonstick cooking spray or line with foil or parchment paper. Place the chicken on the baking sheet and bake for 25 minutes. Approximately 8 nuggets per serving.
Nutritional Info : Calories: 192.1; Fat: 6.7g; Carbs: 11.3g; Fiber: 1.5mg; Protein: 22.5g