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Homemade Almond-Crusted Chicken Bites with Honey-Mustard Dip photo

Almond-Crusted Chicken Bites with Honey-Mustard Dip

These Almond-Crusted Chicken Bites are a must-try! Juicy chicken coated in a crunchy almond crust served with a creamy honey-mustard dip.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Bites:
  • 3/4 cup roasted and salted almonds
  • 1/2 pound chicken breast, cut into cubes
  • Salt
  • 1 large egg white
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • Pinch of salt

Equipment

  • Food processor
  • Baking sheet
  • Mixing bowls
  • Cooking spray or parchment paper
  • Meat thermometer

Method
 

Method:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent the chicken bites from sticking.
  2. In a food processor, pulse the roasted and salted almonds until they resemble a coarse flour. Make sure not to over-process; you want some texture for that perfect crunch. Transfer the almond flour to a shallow dish and set aside.
  3. In a mixing bowl, add the cubed chicken breast and a pinch of salt. Toss to coat the chicken evenly with salt. This step ensures that every bite is well-seasoned.
  4. In another bowl, whisk the egg white until it becomes frothy. This will help the almond crust adhere beautifully to the chicken.
  5. Dip each piece of seasoned chicken into the egg white, allowing any excess to drip off. Next, roll the chicken in the almond flour until fully coated. Place the coated chicken bites on the prepared baking sheet.
  6. Bake the chicken bites in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
  7. While the chicken is baking, prepare the dip. In a small bowl, mix together the plain nonfat Greek yogurt, Dijon mustard, honey, and a pinch of salt. Stir until smooth and creamy.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Freeze in a single layer on a baking sheet, then transfer to a freezer bag once solid.
  • Reheat by baking from frozen at 375°F (190°C) for about 25-30 minutes.