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Herbalious Chicken Bites with Honey Mustard Dipping Sauce

These chicken bites are kid-friendly, full of fresh flavors and sneaky nutrition, and dipped in the perfect sauce.

Yield: 18 chicken bites (about 6 servings) 1x
Prep: 15Cook: 7Total: 22 minutes


Chicken Bites:

  • 1/2 cup whole wheat Panko bread crumbs, divided
  • 1 pound lean ground chicken (or lean ground turkey turkey)
  • 1 teaspoon finely chopped garlic
  • ¼ cup finely chopped fresh flat-leaf parsley leaves
  • 2 tablespoons finely chopped fresh basil leaves (½ teaspoon dried basil)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup avocado oil or olive oil

Honey Mustard Dipping Sauce:

  • 1/4 cup honey
  • 1/4 cup mayonnaise (or whole milk Greek yogurt)
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper

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  1. Make the Chicken Bites: Place ¼ cups of breadcrumbs in a shallow dish. In a large mixing bowl, add the chicken, garlic, parsley, basil, lemon juice, salt, pepper, and the remaining ¼ cup of breadcrumbs. Mix well using your hands. Scoop heaping tablespoons of the mixture and roll to make about 16 meatballs. Roll the bites into the breadcrumbs until coated and place on a plate. (Freezing instructions begin here.)
  2. Heat oil in a large saucepan over medium heat. Using tongs, carefully saute the chicken bites on all sides until outside forms and chicken is cooked through, about 5-7 minutes. (Chicken is done when it’s white all the way through or registers 165°F internally.)
  3. Make the Honey Mustard Dipping Sauce: In a small serving bowl, whisk together all the ingredients. Serve alongside the chicken bites.


Freeze It For Later: Follow Step 1. Place in a single layer in a gallon-size freezer bag or container, seal, and freeze flat. *Note: It is NOT safe to partially cook meat and freeze it for later, so be sure to freeze them raw.

Prepare From Frozen: Thaw in the refrigerator overnight. Cook according to instructions, beginning with Step 2.

© Author: Rachel from Thriving Home
Cuisine: American Method: Frying