Eat Clean Crispy Chicken Bites

Crispy Chicken Bites

YIELD: 6 servings (20 to 25 nuggets)

PREPARATION TIME: 15 minutes

COOKING TIME: 10-15 minutes
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From The Eat-Clean Diet® for Family and Kids.
Ingredients:
• 3 boneless, skinless chicken breasts weighing about 6 oz / 170 g each

• 1/4 cup / 60 ml oat bran

• 1/4 cup / 60 ml wheat germ

• 1 Tbsp / 15 ml coarsely ground flaxseed

• 1/4 cup / 60 ml coarsely ground almonds

• 1/2 tsp / 2 1/2 ml sea salt

• 1/2 tsp / 2 1/2 ml white pepper

• Pinch garlic powder

• 1/2 cup / 120 ml water or low-sodium chicken broth

• 1 large egg white, lightly beaten

Preparation:
1.Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.

2.Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.

3.Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.

4.Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.

5.Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.

Clean-Eating Honey Mustard Sauce

Ingredients:
• 1.5 tsp / 7 ml honey

• 1 Tbsp / 15 ml Dijon mustard

Preparation: Mix well.

Tosca's Tip

Use the almond coating on larger strips of chicken breast to make chicken tenders for the adults!

Menu for August 15

Halibut Fillets with Teriyaki Sauce

1/2 c pineapple juice

3T teriyaki sauce

1T honey

3/4 t cornstarch

1/4 t garlic powder

1/8 t ground red pepper

2T breadcrumbs

4 - 6 oz halibut fillets(about 1 in thick), skinned - (I used Maui Maui)

1T veg oil - (I used olive oil)

Combine first 6 ingredients in small bowl, stir well with whisk, set aside.

Combine breadcrumbs and fillets in zip lock bag, seal and shake to coat; set aside.

Heat oil in large non stick skillet over medium heat. Add fillets; cook 4 minutes on each side. Remove and keep warm.

Add teriyaki mix to skillet. Bring to a boil, cook 1 minute, stirring constantly. Pour over halibut.

I served it with Farro (a whole grain that is similar to rice but has 10g protein and high in fiber per serving) and broccoli