Protein-Packed Baked Chicken Asteroids with Greek Yogurt Honey Mustard

Name: Protein-Packed Baked Chicken Asteroids with Greek Yogurt Honey Mustard
Cuisine: American
Ingredients: 950g boneless skinless chicken breasts, cut into 3-4cm pieces; 1½ cups puffed quinoa; ¾ cup hemp seeds; 2 tsp garlic powder; 1 tsp onion powder; 3 tbsp black and white sesame seeds; ⅓ cup polenta (cornmeal); ½ tsp salt; ½ cup chickpea flour; 1 tsp chicken stock powder (low sodium); 50g grated Parmesan cheese; 2 whole eggs + 1 egg white, whisked; 2 tbsp olive oil (for spraying/brushing); 300g Greek yogurt (0% fat); 100g cottage cheese (blended smooth); 3 tsp Dijon mustard; 3 tsp grainy mustard; Juice from ½ lemon; 1 tbsp honey; ½ tsp salt; ¼ tsp paprika powder; 1 tsp white vinegar

14 steps

Reheating: For best results, reheat leftovers in a 180°C oven for 10 minutes rather than microwave to maintain crispness.

Updated at: Wed, 12 Mar 2025 10:11:53 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1249.6 kcal (62%)

Total Fat54.6 g (78%)

Carbs68.9 g (26%)

Sugars12.1 g (13%)

Protein121.2 g (242%)

Sodium1772.9 mg (89%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 200°C. Line a large baking sheet with parchment paper.

Create Coating Mixtures

Step 2

In a shallow bowl, combine puffed quinoa, hemp seeds, sesame seeds, and polenta. Mix well.

Step 3

In a second bowl, combine chickpea flour, chicken stock powder, garlic powder, onion powder, salt and Parmesan cheese.

Step 4

In a third bowl, whisk together the whole eggs and extra egg white.

Form & Coat Chicken

Step 5

Dip each chicken pieace first in the chickpea flour mixture, then in the egg wash, and finally coat thoroughly in the quinoa-seed mixture, pressing gently to adhere.

Step 6

Place coated asteroids on the prepared baking sheet, leaving space between each piece.

Step 7

Spray or brush the tops lightly with olive oil.