Chicken Nuggets and Avocado Dip
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4
Who doesn’t love chicken nuggets? But eggs usually help make the crispy, crunchy nugget coating. Not this time! These crispy bite-sized chicken nuggets and the creamy avocado dip are sure to please your entire family.
Ingredients
Chicken Nuggets
- 1 pound (16 oz) boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup all-purpose flour
- 1/4 cup oil, such as olive oil
Avocado Dip
Tools
- baking sheet
- parchment paper
- cutting board
- chef’s knife
- measuring cups/spoons
- bowl
- blender
- serving dish
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Carefully cut the chicken into 2-inch (5.1-cm) cubes.
- Sprinkle the salt, pepper, garlic powder, and paprika over all sides of the chicken pieces.
- In a bowl, roll the chicken in the flour until coated.
- Place chicken on baking sheet, leaving 1 inch (2.5 cm) of space between each piece. Drizzle oil over the chicken.
- Place the baking sheet in the oven for about 10 to 15 minutes or until chicken is golden on the outside and no longer pink on the inside.
- While the chicken bakes, ask an adult to help you peel the avocado and remove its pit. Place the pulp in a blender.
- Cut the lime in half and squeeze its juice into the blender.
- Pull the tops of the cilantro from the stems and add to blender, along with the salt, pepper, and hot sauce.
- Place the lid on the blender. Blend on high until smooth. If the mixture is too thick, add a tablespoon of water and blend again.
- Pour the dip into a serving dish. Cover and place in refrigerator until served.
- When the chicken is finished baking, allow to cool five minutes before serving with dipping sauce.