Well hello there, friend!
Dice the chicken breasts and put them in the salad bowl. Cover with olive oil, pepper, minced garlic, lemon and lime rounds, and mix it all up. Refrigerate 30 minutes.
Open then crush the packets of chips. Distribute the diced chicken into each packet of chips and shake to coat.
Place the coated nuggets on the sheet pan and bake for 20 minutes at 350 °F. Enjoy with ketchup and mustard.
TO SEE THE RECIPE
Unlimited access to ChefclubDISCOVER CHEFCLUB PREMIUM
Want more inspiration?
Discover the Chefclub cookbooks
More Chefclub recipes
Find Chefclub's top recipes in our best-of collection boxed set. These books compile our most-liked recipes from the community with tons of photos, set-by-step instructions, and kitchen tips! With these books you'll be able to create easy and tasty original recipes for any moment.DISCOVER THE BOOK
Our hot tips
Link to the video
The best of - 45 recipes to share
Chefclub desires to transform the kitchen into a space of sharing and fun. The videos, and now this first book are there to guide, inspire, amuse but mostly share. Share with famil...