I’ve been gone from the WIAW world for the past two weeks, but I am back! Let’s do this 🙂
My eats come from last Friday…and I sure was hungry for some reason! I think I ate all day long…
Breakfast: Two-ingredient banana egg pancake with almond butter and some flax seed +unsweetened coconut
Morning snack: I raided the office kitchen to find some pretzels and two clementines. They sure hit the spot!
Lunch: Sweet potato bowl with 1/2 roasted sweet potato, black beans, red and green peppers, onions, and corn topped with chipotle salsa + baby carrots on side
Afternoon snack: Mango Chobani with puffed wheat and oats (and a few handfuls of puppy chow as I made it for the hubby!)
Dinner…oh, it’s coming! Keep scrolling 🙂
Evening snack: Small bowl of Crispix cereal with unsweetened vanilla almond milk
And, now for dinner…
Okay, well if you insist…
Healthy Chicken Poppers & Honey Dijon Dipping Sauce
- 2 large chicken breasts, trimmed of fat and cut into small cubes
- 1 c. whole wheat bread crumbs
- 1/3 c. panko
- Salt & pepper (to taste)
- 2 eggs, beaten
- 2 Tbsp. plain greek yogurt
- 2 Tbsp. dijon mustard
- 3/4 Tbsp. honey
- Preheat oven to 375 and spray a cooking sheet with cooking spray.
- Set out two small bowls. In the first bowl, combine bread crumbs & panko + salt and pepper to taste. In the second bowl, beat two eggs.
- Roll chicken pieces in egg wash until covered and then immediately place in breadcrumb mixture. Mix until each piece is covered and then set on the baking sheet.
- Once you have breaded all chicken poppers, place chicken in oven and cook for about ten minutes, flipping once. (The smaller your pieces, the less cooking time you’ll need.)
- In a separate bowl, combine greek yogurt, dijon mustard, and honey for your dipping sauce. Enjoy!
How to level up this recipe:
- Gluten-free or breadcrumbs just not your thing? You could easily “bread” your chicken with almond meal instead.
How to level down this recipe:
- For an added punch of flavor, add 1/4 c. grated parmesan cheese to the breading mixture.