20 minutes and 6 ingredients. They are baked, not fried, and make a healthy dinner or high protein snack!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- ¾ cups Blue Diamond Smokehouse Almonds
- ½ pound Chicken breast, cubed
- 1 big egg
- Salt
- FOR THE DIP:
- ½ cups Non-fat plain Greek yogurt
- 2 tablespoons Dijon Mustard
- 2 teaspoons Honey
- 1 pinch Salt
Preparation
Preheat oven to 475ºF and place a small cooling rack on a baking sheet. Spray cooling rack with cooking spray and set aside.
Place the almonds in a small food processor and process until the almonds break down into small pieces. Be careful not to turn them into flour, because they will not stay crunchy.
Prepare your stations by placing the cubed chicken on a small plate, the egg white in a small bowl, and spread the almonds on a small plate with rims. Generously sprinkle the chicken with salt.
Take a cube of chicken and dip it in the egg white, shaking off any moisture. Place it on the plate with the almonds. With the other hand, roll the chicken in the almonds, pressing lightly to adhere. Repeat until all cubes are coated.
Carefully place the chicken on the rack, making sure it doesn’t fall through the cracks and leaving space between each piece. Sprinkle with salt and pepper.
Cook the chicken until the outside is browned and crispy, about 6 minutes. Flip and cook an additional 4-6 minutes on the other side.
While the chicken cooks, combine all the dip ingredients in a small bowl. Serve the chicken with the dip and devour.
