April 25, 2016

Baked Pretzel Crusted Chicken Bites


Are you looking for a kid-friendly or even spouse-friendly healthy food option that everyone can enjoy? Then look no further! These pretzel crusted chicken bites are the perfect appetizer, snack, or main course. Serve them up with a side of baked sweet potato fries and you have an easy, crowd-pleasing meal even the pickiest of eaters are sure to love. You don't even have to tell them the chicken bites are baked. The crunch on the outside, tender chicken on the inside, and great flavor could fool anyone.


I like mine with ketchup and Greg prefers honey mustard or BBQ sauce. It felt like we were eating a "bad" meal, but in reality, it was pretty healthy. Next time we're going to try using gluten free flour and pretzels, so I'll update you on how they turn out once I do.


You can serve these little guys as an appetizer with toothpicks or have as your main dish. Either way, everyone will love them!

Pretzel Crusted Chicken Bites
Adapted from Sally

Ingredients
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1/2 cup whole wheat flour (or all-purpose)
1 teaspoon salt
1/2 teaspoon black pepper
2-3 large eggs
1 and 1/2 cups finely crushed pretzel thins (or more, as needed)
nonstick spray like PAM, olive oil spray, or coconut oil spray

Directions
1. Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.

2. If using chicken breasts, pound down and cut into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders simply cut into 1-1.5 inch pieces.

3. Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet.

4. Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Serve chicken bites with toothpicks (if using as an appetizer), honey mustard, or cheese sauce. Store any leftovers in the refrigerator for up to 2 days.

Enjoy!

Jessica

April 11, 2016

Skinny Green Curry Coconut Chicken {gluten free, dairy free}

Hi!

I have been craving curry and coconut flavors lately. It might be because our wedding venue is Polynesian, so those flavors are always on my mind? Not sure. Whatever the reason, I spotted the Thai Green Curry simmer sauce at Trader Joe's the other day and I had to buy it.


For some color and extra nutrition, I added some diced red bell pepper and sauteed spinach at the end. The result was quite beautiful and tasty! It's spring time here in San Diego and we have gorgeous flowers blooming all over our yard. I added my favorite blossom to the plate for an extra special touch. :-)


This dish is very easy to make and can be easily altered to taste. The sauce is pretty mild, so even skeptics will enjoy a new menu item for dinner. Serve with brown rice, quinoa, and sub out chicken for tofu if you're a vegetarian.

Green Curry Coconut Chicken
Makes 3-4 servings

Ingredients

1/4-1/2 diced red bell pepper
1/4 diced yellow onion
3 small chicken breasts, cubed
1 Tbsp coconut oil
1 jar Trader Joe's Thai Green Curry simmer sauce (or sauce of choice)
salt and pepper to taste

Optional: steamed brown rice or other starch

Directions
1. Cube chicken breasts and saute in coconut oil on medium high until cooked through. Set chicken aside and cover.
2. Add diced red bell peppers and onions to pan using juice and oil from pan. Cook until onions are soft and translucent.
3. Add chicken back to pan. Pour about 1/2 cup of sauce and stir to coat chicken and veggies.
4. Add about a handful of fresh spinach and stir until leaves are wilted. Add more sauce if necessary or to taste.
5. Serve immediately over rice or quinoa.

This makes delicious leftovers, too!

Enjoy!

Jessica
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