Ingredients
For the bites:
- 3/4 cup roasted and salted almonds
- 1/2 pound chicken breast cut into cubes
- Salt
- 1 large egg white
For the dip:
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons Dijon mustard
- 2 teaspoon honey
- Pinch of salt
Instructions
- Preheat the oven to 475°F and place a small cooling rack on a baking sheet. Spray the rack with cooking spray and set it aside.
- Place the almonds in a small food processor and pulse until they break down into small chunks. Do not turn them into flour; they will not stay crunchy.
- Set up your stations by whisking the egg white in a small bowl and spreading the almonds on a small plate. Sprinkle the chicken with salt.
- Dip the chicken cubes in egg white, shaking off any excess. Then, roll them through the almonds.
- Carefully place the chicken on the rack, ensuring it doesn't fall through the cracks and leaving space between each piece. Sprinkle with pepper.
- Bake the chicken until the outside is golden brown and crispy, about 6 minutes. Flip and cook an additional 4-6 minutes on the other side.
- While the chicken cooks, mix all of the dip ingredients in a small bowl.
- Serve the chicken with the dip and DEVOUR.
