Not sure how, but it’s December 22nd already.
While I love this time of year, it is still shocking just how quickly time flies, isn’t it?
One thing I have always loved during the holiday season are the holiday parties with friends, coworkers, and family. Lately, though, I’ve found it very difficult to eat healthy at parties. In fact, this time of year is difficult in general, with all the Christmas cookies, baked goods, and chocolates.
Things get rough, yo. Things get rough.
So, I figured why not make a healthy appetizer to bring to these holiday parties? Why not make something I’d actually WANT to eat and also have it be fun and all entertain-y?
Why not just be better and win a life?
And that’s how these baked chicken strips came to be.
Truth: I love chicken strips. And honey mustard dipping sauce.
It’s my jam. Err…sauce.
Reality: Restaurants cover chicken strips in bleached flour batters and deep fry them in super unhealthy oils, covered in salt. Plus, those packaged honey mustard sauces are more than likely drenched in high fructose corn syrup and other artificial ingredients.
I know, super sad – right? It’s okay, I’ll give you a minute. Been there.
Okay, you ready for the good news?
I’ve got a DELICIOUS, healthy (clean, even!) baked chicken strips recipe for you that you can enjoy without any guilt. Without any hydrogenated oils. Without any corn syrup or yellow food coloring.
Just pure, clean, simple goodness. In chicken strip form!
Replacing your typical heavy batter with this almond coating adds healthy unsaturated fats, fiber, and protein and removes unnecessary empty carbs. It’s a win-win.
Almond-Crusted Baked Chicken Strips
So, this holiday season, from Christmas to New Years Eve, enjoy this healthy and easy appetizer using Blue Diamond Lightly Salted Almonds and be happy and full 🙂
- For The Baked Chicken Strips
- 1 cup Blue Diamond Lightly Salted Almonds
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. black pepper
- ⅛ tsp. ground mustard
- ⅛ tsp. of cayenne pepper
- 2 boneless, skinless chicken breasts, sliced into ¼-inch thick strips
- 2 large eggs
- 1 tsp. olive oil
- For The Clean Honey Mustard Dipping Sauce:
- 1 tbsp. plain greek yogurt
- 2 tbsp. yellow mustard
- 2 tbsp. honey
- 1 tsp. freshly squeezed lemon juice
- For The Baked Chicken Strips:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, combine the Blue Diamond lightly salted almonds, garlic powder, paprika, ground black pepper, ground mustard, and cayenne pepper. Process this mixture until the almonds are crumbly and look like course breadcrumbs.
- Transfer the almond coating to a shallow dish and set aside.
- In a separate medium-sized bowl, whisk together 2 eggs and 1 tsp. olive oil.
- To prepare the strips, slice the chicken breasts into ¼ inch slices.
- Starting with the egg mixture, dip the chicken slices until fully coated. Then give them a little shake to let any extra egg drip off.
- Transfer to the seasoned almond coating and gently toss until the chicken strip is completely covered.
- Remove and transfer the chicken strip to the baking sheet. Repeat with remaining chicken, allowing some space in between the chicken strips for even baking.
- Place in the oven and bake for about 18-22 minutes, turning once halfway through, until the chicken is cooked through and no longer pink in the middle and the tasty almond coating is golden.
- While the strips are cooling down from the oven, make the honey mustard sauce (recipe below).
- Honey Mustard Dipping Sauce:
- in a small bowl, combine the plain Greek yogurt, yellow mustard, honey, and freshly squeezed lemon juice.
- Whisk until this is very smooth.
I've got your dinners covered this week
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