High Protein Chick-Fil-A Style Grilled Nuggets
Elevate your mealtime with these **High Protein Chick-Fil-A Style Grilled Nuggets**, a lean yet flavorful twist on the iconic fast-food favorite. Perfect for health-conscious eaters, this recipe uses tender chicken breast marinated in tangy pickle juice and milk for irresistible moisture and zest. Coated in a paleo-friendly egg white mixture and seasoned with a bold blend of paprika, garlic, onion powder, and black pepper, every nugget bursts with grilled perfection. With only 10 minutes of cooking time and packed with protein, these nuggets are ideal for clean eating or meal prepping. Serve them hot with a dollop of dill pickle relish for a crave-worthy finishing touch that’s sure to impress at your next lunch or dinner table.
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Recipe Information
Ingredients
- 1.5 lbs Chicken breast
- 0.5 cups Pickle juice
- 0.5 cups Milk
- 2 large Egg whites
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 tablespoon Dill pickle relish
Instructions
Cut the chicken breast into bite-sized chunks, aiming for uniform pieces to ensure even cooking.
In a medium bowl, combine pickle juice and milk. Add the chicken pieces, cover with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
In another bowl, whisk together the egg whites and olive oil until fully combined.
In a separate small bowl, mix together paprika, salt, black pepper, garlic powder, and onion powder.
Once the chicken has marinated, remove it from the marinade and pat each piece dry with paper towels to remove excess moisture.
Add the chicken pieces to the bowl with the egg white mixture, ensuring each piece is well coated.
Sprinkle the seasoning mix over the chicken pieces, gently tossing to coat them evenly.
Preheat a grill pan or non-stick skillet over medium-high heat. Lightly grease the pan with a bit of olive oil to prevent sticking.
Grill the chicken pieces in batches, ensuring not to overcrowd the pan, for about 3-4 minutes per side, or until they are golden brown and cooked through.
Remove the cooked chicken from the pan and let rest briefly to allow the juices to redistribute.
Serve the nuggets immediately, garnished with dill pickle relish for an added touch of flavor.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 6300 mg | 274% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 8.8 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 289 mg | 22% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
