Protein Pretzel Chicken Nuggets
Bariatric friendly pretzels for snacking or for adding crunch to your high protein meals
The need for crunch
I often see recipes for delicious looking chicken coated in something crunchy and yummy. When you eat a low-carb diet like myself and my patients, you have to get creative when you see a tempting recipe! Instead of a traditional chicken nugget with bread, I decided to utilize a bariatric friendly snack to create these Protein Pretzel Chicken Nuggets.
A very common statement among post-ops…
I just miss the crunch!
Enter the protein pretzel.
A pretzel with 12 grams of protein!
Yes, you read that right! A bag of protein pretzels has 12 grams of protein and 11 grams of carbohydrates.
I’ve used these pretzels for years and have found two of my favorite uses are a) in place of a cracker with tuna or chicken salad or b) as a topping to at home chicken nuggets!
These chicken nuggets are perfect for Gastric Sleeve and Gastric Bypass patients. They aren’t much work at all – I was able to make them over half time of my beloved Kansas State Wildcat Football game!
I have also used them in a Strawberry Pretzel Salad recipe that I created when I wanted to create one of my family’s favorite recipes with a low calorie and carb option.
But can you buy them in a grocery store?
No, unfortunately you cannot. However, since we buy everything online anyway you can go ahead and purchase bariatric friendly protein snacks like these protein pretzels online too! :)
Bariatric Food Source is an online supplement store with several great salty snacks including the protein pretzels.
Full disclosure: Bariatric Food Source provided me compensation to link this post after I created this recipe. The support of this product is long-standing and is my own opinion.
Protein Pretzel Coated Chicken Nuggets
- 1 lb boneless, skinless chicken breast cut into large chunks
- 2 egg whites
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup grated parmesan cheese
- 2-3 bags protein pretzels see note
- 1/2 cup Low-fat honey mustard dressing for dipping optional
- Preheat oven to 350F.
- Place protein pretzels in a medium bowl and crush. In a separate bowl, add egg whites then chicken pieces. Toss to coat. Add salt and pepper and stir once more.
- Spread parmesan cheese out on a large dinner plate or platter. Press chicken pieces in the parmesan cheese, and then add to bowl of crush pretzels. Press to adhere pretzel crumbs.
- Transfer to baking sheet and place in heated oven. Bake for 20 minutes or until internal temperature of the biggest chicken nugget is 165F. Serve with low-fat honey mustard (or other desired low-fat dips!)