Chili-Corn Crusted Chicken Nuggets with Avocado Yogurt Dip

Recipe by The Gourmet RD

Friendssssss.  We are never too old for chicken nuggets, right? I am so so so serious right now.  Yes, I am posting a blog about chicken nuggets.  But not like the chicken nuggets you find

Ingredients

• 1 avocado (peeled)
• zest and juice of medium limes
• ½ cup nonfat plain Greek yogurt
• ¼ cup cilantro (chopped)
• coarse salt, if necessary
• 2 tsp granulated sugar
• 3½ cups corn chips
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp smoked paprika
• dash crushed red pepper flakes or cayenne pepper
• 1 large egg
• ½ cup low fat milk
• 1 lb boneless skinless chicken breasts (cubed)
• dash coarse salt and ground black pepper

Method

1. Puree avocado, lime, Greek yogurt, cilantro and sugar. Taste and adjust seasoning, if necessary.
   
   Place in the refrigerator. Preheat oven to 375 degrees. Combine the corn chips, chili powder, cumin, smoked paprika and red pepper flakes/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 an 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 160 degrees. Allow nuggets to cool for a few minutes before eating. Serve with avocado yogurt dip.

View the recipe instructions at The Gourmet RD