Spicy Nutty Chicken Nuggets - 11.2g Carbs, 1.5g Fiber, 1.3g Sugar
From: www.sparkpeople.com user CHEF_MEG
Instead of reaching for fried chicken or frozen chicken nuggets, turn
to these spicy, crunchy ones instead.
Tips - -
Dunk them in your condiment of choice, serve with baked potato wedges
on game day or chop them up and place them atop a salad. They're quite
versatile!
These grown-up chicken tenders are easy to make, and they freeze well.
If you really want to pack in the heat, leave in the seeds in the peppers.
I did this the first time I made the recipe, and no one in my family could
eat them--they were just too hot.
Prepare: 60 min
Cook: 25 min
Servings: 6
--> Marinade
1 lb 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 Tbsp apple cider vinegar
2 egg whites
--> Crust
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
Pinch salt
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 350 degrees F.
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.
Spray a baking sheet with nonstick cooking spray or line with foil or
parchment paper.
Use your left hand to dip the chicken into the flour, then switch to
your right hand to dip it into the egg wash, and use your left hand
for the nut topping.
This method keeps your hands from getting clumps of breading all over
them.
Place the chicken on the baking sheet and bake for 25 minutes.
Approximately 6 nuggets per serving (Assuming 36 nuggets total)
Servings Per Recipe: 6
Nutrition per Serving:
189.3 Calories, 6.7g Total Fat, 0.7g Saturated Fat, 1g Polyunsaturated Fat,
2.1g Monounsaturated Fat, 43.8mg Cholesterol, 158.2mg Sodium,
282.9mg Potassium, 11.2g Total Carbs, 1.5g Dietary Fiber, 1.3g Sugars,
21.7g Protein
Vitamin A: 1.2%
Vitamin B-12: 4.8%
Vitamin B-6: 22%
Vitamin C: 12.1%
Vitamin E: 8.3%
Calcium: 3.5%
Copper: 5.7%
Folate: 4.1%
Iron: 8%
Magnesium: 10.4%
Manganese: 11.2%
Niacin: 45.2%
Pantothenic Acid: 6.9%
Phosphorus: 18.6%
Riboflavin: 8.7%
Selenium: 22.3%
Thiamin: 7.7%
Zinc: 5.8%
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