SUCCUMB TO QUESTIFIED STREET CORN CHICKEN BITES. Game day snacks have a reputation. Greasy fingers. Regret. A tray of something that definitely came from the freezer. But what if your party food could bring the crunch, the flavor, and the protein? This snack fiesta begins with chicken cubes coated in crushed Quest Mexican Street Corn Flavor Tortilla Style Protein Chips and baked to crispy perfection. Then, top it off with a dreamy, creamy corn finish that hits like a one-way-ticket to Mexico City. But consider yourself warned: you might need a second batch before halftime.
Check out the full recipe below:
NUTRITIONAL INFO
MEXICAN STREET CORN CHICKEN BITES
Yields: 8 servings | Serving Size: 3-4 bites
Calories: 100 | Protein: 28g | Fat: 4g | Net Carb: 4g
Total Carb: 5g | Sugar: 1g
Ingredients
MEXICAN STREET CORN CHICKEN BITES
- 1 lbs chicken breast, trimmed
- 3 bags Quest Mexican Street Corn Tortilla Chips
- 1 egg, whisked
- 2 tbsp gluten free flour
- ½ cup canned corn, drained
- ½ tbsp mayonnaise
- 2 tsp lime juice
- Pinch salt
- ⅛ tsp paprika
- ⅛ tsp cayenne pepper
- Fresh parsley for garnish
Method
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
- Use a rolling pin to finely crush the chips and place them into a bowl.
- Add the whisked egg and flour to their own bowls.
- Cut the chicken into 1” cubes.
- Coat each piece of chicken in flour, then cover in egg and coat with crushed chips.
- Place the coated chicken pieces onto the baking sheet and cook for 10-12 minutes and cooked through.
- Meanwhile, toss the corn, mayonnaise, lime juice, salt, paprika and cayenne pepper together.
- Top each chicken bite with corn mix and finish with fresh parsley before serving.
