Almond-Crusted Chicken Bites with Herbed Yogurt

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Crisp chicken nuggets coated in almond flour and served with a tangy herbed yogurt dip. This American-inspired keto recipe (gluten-free), ready in about 20 minutes, pairs chicken breast, almond flour, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 oz chicken breast
• 2 tbsp almond flour
• 1/4 tsp paprika
• 1/8 tsp garlic powder
• 1/2 tbsp unsalted butter
• 2 tbsp full-fat Greek yogurt
• 1 tsp finely chopped fresh dill
• 1/4 tsp lemon juice

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Cut 3 oz chicken breast into 1-inch cubes. Toss with 2 tbsp almond flour, 1/4 tsp paprika, and 1/8 tsp garlic powder until evenly coated.
2. Step 2: Melt 1/2 tbsp unsalted butter in a skillet over medium heat. Add chicken cubes and cook for 5 minutes, flipping once, until golden brown and cooked through (internal temperature 165°F/74°C).
3. Step 3: While chicken cooks, whisk 2 tbsp full-fat Greek yogurt with 1 tsp chopped dill and 1/4 tsp lemon juice in a small bowl.
4. Step 4: Transfer chicken to a plate. Serve immediately with the herbed yogurt dip on the side.