Description
With avocado yogurt dip.
Ingredients
- FOR THE AVOCADO YOGURT DIP:
- 1 whole Ripe Avocado, Peeled
- 2 Medium Limes, Zest And Juice
- ½ cups Nonfat Plain Greek Yogurt
- ¼ cups Cilantro, Chopped
- 2 teaspoons Granulated Sugar
- Coarse Salt, If Necessary
- FOR THE CHICKEN NUGGETS:
- 3-½ cups Corn Chips
- 1 teaspoon Chili Powder
- ½ teaspoons Ground Cumin
- ½ teaspoons Smoked Paprika
- Crushed Red Pepper Flakes Or Cayenne Pepper
- 1 whole Large Egg
- ½ cups Low Fat Milk
- 1 pound Boneless, Skinless Chicken Breasts, Cubed
- Coarse Salt And Ground Black Pepper
Preparation
Puree avocado, lime zest and juice, Greek yogurt, cilantro and sugar. Taste and adjust seasoning, if necessary. Place in the refrigerator.
Preheat oven to 375ºF.
Combine corn chips, chili powder, cumin, smoked paprika and red pepper flakes or cayenne in the bowl of a food processor. Pulse until mixture resembles bread crumbs. In a separate small bowl, whisk together egg and milk.
Season chicken breast cubes with a dash of salt and pepper. Prepare baking sheet with a wire rack and coat with cooking spray. Dip chicken breast cubes into the egg/milk mixture, then coat with the corn chip/spice mixture. Place on the wire rack with at least 1 inch of space in between each nugget. Coat each nugget with cooking spray. Place in the oven and bake for 12–14 minutes, until internal temperature of nuggets reaches 160ºF.
Allow nuggets to cool for a few minutes before eating. Serve with avocado yogurt dip.
