Description
20 minutes and 6 ingredients. They’re baked, not fried, and are a healthy dinner or high protein snack!
Ingredients
- ¾ cups Blue Diamond Smokehouse Almonds
- ½ pounds Chicken Breast, Cut Into Cubes
- 1 Large Egg
- Salt
- FOR THE DIP:
- ½ cups Plain, Non-fat 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 the cooling rack with cooking spray and set aside.
Place almonds in a small food processor and pulse until almonds break down into small chunks. Be careful not to turn them into flour, as they will not stay crunchy.
Set up your stations by place cubed chicken onto a small plate, egg white into a small bowl and spread almonds onto a small, plate with edges. Sprinkle chicken generously with salt.
Take one chicken cube and douse it in the egg white, shaking off any moisture. Place it into the plate with the almonds. Using your other hand, roll chicken in almonds, pressing lightly to adhere. Repeat until all cubes are coated.
Carefully place chicken onto the rack, making sure they don’t fall through the cracks and leaving space between each piece. Sprinkle with salt and pepper.
Bake chicken until outside is golden brown and crispy, about 6 minutes. Flip and cook an additional 4–6 minutes on the other side.
While chicken cooks, mix together the all of the dip ingredients in a small bowl. Serve chicken with the dip and devour.
