Cashew-Coconut Chicken Bites with Honey-Curry Yogurt Dip

Cashew-Coconut Chicken Bites with Honey-Curry Yogurt Dip

Ingredients

• For the Chicken
• 1.5 lbs bone-less, skin-less chicken breasts
• 1 cup cashews (I used roasted and unsalted)
• 1/2 cup Panko bread crumbs
• 1/2 cup shredded coconut
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 cup buttermilk

• For the Dip
• 1 cup Greek yogurt
• 2 tablespoons buttermilk
• 2 tablespoons honey
• 1 tablespoon curry powder
• 1 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. ground cumin
• 1/4 tsp. black pepper

Instructions

1. Place the chicken breasts in your freezer for 30-40 minutes. This will make them firmer and easier to cut.
2. Meanwhile, in the bowl of your food processor with the blade attachment, pulse the cashews until they are broken down into small pieces. Add the bread crumbs, coconut, salt and pepper and pulse 2-3 times to combine. Pour the mixture into a large shallow bowl or plate. Set aside.
3. Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper and spray it with non-stick cooking spray. Set aside.
4. Cut the chicken breasts into small pieces, about 1 1/2 inches in size. Place the chicken pieces into a bowl or zip-lock bag and pour the buttermilk on top, tossing to coat the chicken.
5. Dip the chicken pieces in the cashew mixture, rolling them around to coat them on all sides and pressing to adhere the mixture. Transfer to your prepared baking pan. Bake the chicken in your pre-heated oven for 15-17 minutes, or until the chicken is cooked through. Remove form the oven and set aside to cool slightly.
6. Make the dip. Whisk together all the ingredients in a medium bowl until smooth and well combined.
7. Serve the chicken bites with the yogurt dip and a handful of toothpicks!