Mexican · Snack
Air Fryer Chipotle Lime Chicken Nuggets
Panko-crusted chicken breast nuggets air-fried with smoky chipotle spice and lime, make once and enjoy over the week from fridge or freezer with a cooling avocado-lime crema.
$
18 minsPrep
28 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
280Calories
33gProtein
9gFat
15gCarbs
2gSugar
2gFiber
540mgSodium
90mgChol
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Instructions
1
Prep
Pat 360g chicken breast dry. Mix 14g flour, 44g panko, 14g parmesan, 1 tsp chipotle powder, 0.5 tsp each smoked paprika, cumin, garlic powder, onion powder, lime zest, 0.5 tsp salt, 0.25 tsp pepper. Set up three bowls: flour, 1 beaten egg white, panko-parmesan mix. Coat each nugget flour→egg→panko, pressing firmly.
2
Roast
Preheat air fryer to 200°C for 3 minutes. Arrange all nuggets (approximately 6) in single layer, spray lightly with olive oil, air-fry 10–12 minutes flipping halfway until golden and internal temp reaches 74°C.
3
Finish
While nuggets cook, blend 0.5 medium avocado, 72g Greek yogurt, 1.5 tbsp lime juice, 1 tbsp coriander, pinch of salt until smooth and pale green. Cool nuggets fully on a rack.
4
Plate
Portion 3 nuggets and 1 tbsp avocado-lime crema into each of 2 airtight containers. Refrigerate up to 4 days or freeze up to 60 days. Reheat at 180°C: 3 minutes from fridge or 5–6 minutes frozen until crisp. Serve with cucumber, tomatoes, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken breast
- 44g (1.6 oz) panko breadcrumbs
- 14g (0.5 oz) grated Parmesan
- 1 large egg white
- 14g (0.5 oz) plain flour
- 1 tsp ground chipotle powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 lime
- olive oil spray
- 0.5 medium ripe avocado
- 72g (2.5 oz) plain 0% fat Greek yogurt
- 24ml (1.5 tbsp) fresh lime juice
- 1 tbsp fresh coriander
- pinch fine salt