Sriracha Chicken Nugget
Chicken gets old after a while and most people find it hard to stomach after eating six times per day for six months. I wanted to design this recipe so that you can still meet the needs of your diet and your goals, but make this process more palatable. Therefore, instead of a bland, baked chicken breast, this meal takes you back to your childhood because it will make you feel as if you are eating chicken nuggets. I put a spin on this childhood favorite by adding coconut and sriracha. This will provide a nice balance in flavor between the nuttiness of the coconut and the spiciness of the sriracha.
- 10 Ounces chicken breast
- ¼ Cup low fat coconut milk
- ¼ Cup Coconut water
- ½ Cup Panko bread crumb
- 2 Tbsp Unsweetened shredded coconut
- ¼ Tsp Salt
- ¼ Tsp Sriracha seasoning
- 2 Tbsp Low fat coconut milk
- ¼ Cup Fat free greek yogurt
- 1 Tsp Sriracha
Preheat oven to 400ºF and line a small sheet pan with parchment paper.
On a cutting board, clean chicken breasts and cut into 2x1” rectangles.
In a small bowl, whisk together coconut milk & coconut water, then add in chicken.
In another bowl mix together panko bread crumbs, shredded coconut, salt, and sriracha seasoning, then set aside until step 6.
In another small bowl, whisk together egg and remaining coconut milk
To prepare, remove chicken from coconut milk/water mixture, dip in egg wash, coat in panko bread crumb mixture, then place are parchment lined sheet pan. Repeat with remaining chicken.
Once finished, place in the over for 7-9 minutes or until internal temperature reads 165ºF
While baking, whisk together greek yogurt and sriracha, then set aside
Once chicken has finished, remove from oven, allow to cool for 3-4 minutes, then enjoy!
Calories – 328
Fats – 9.2g
Carbohydrates – 19.3g
Fiber – 2.2g
Protein – 42.1g