Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Black Pepper Fine Grind Description
Frontier Co-op® Black Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices and is commonly found in spice blends. Black pepper's woody, floral and pungenet flavor is thought to inspire the appetite.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Breaded Chicken Bites (Gluten-Free)
[vc_row][vc_column][vc_column_text]These homemade breaded chicken bites offer a gluten-free twist on a family favorite. Made with simple, wholesome ingredients, they're perfect for lunchboxes, family friendly dinners or weekday meal prep. Plus, they're customizable with your favorite dipping sauces. Get ready to savor the crispy texture and delicious flavor of these classic nuggets.
Breaded Chicken Bites (Gluten-Free)
- 1 lb. chicken breast (trimmed and cut into 1” cubes)
- 1/2 tsp. salt
- 1/2 tsp. black pepper (ground)
- 1/2 tsp. garlic powder
- 1/4 cup cassava flour
- 2 eggs (whisked until frothy)
- 2 Tbsp. water
- 5 oz. cassava tortilla chips (sea salt or lime variety, crushed in food processor or by hand in package, until coarsely crumbled.)
- Coconut oil spray
Maple Mustard Dip
- 1/4 cup dijon mustard
- 2 Tbsp. maple syrup or honey
- 1/4 cup avocado mayonnaise
Ranch Dressing Dip
- 1/2 cup Greek-style coconut yogurt
- 1/4 cup avocado oil mayonnaise
- 1/4 cup unsweetened almond milk or other plant-based milk
- 1 tsp. chives (dried)
- 1 Tbsp. parsley (fresh, chopped)
- 1 Tbsp. fresh dill (chopped)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1 Tbsp. lemon juice fresh
- Preheat oven to 400 degrees F and prep sheet pan with parchment paper for later.
- In medium bowl, place trimmed chicken cubes and toss with salt, pepper and garlic powder. Set aside.
- In shallow dish, place cassava flour.
- In a medium bowl, whisk together eggs and water until frothy.
- Place crushed cassava tortillas in separate bowl.
- To bread chicken cubes, start by tossing chicken in cassava flour to lightly coat. Next, place chicken pieces in egg and stir to cover. Remove chicken from egg with tongs or slotted spoon and place a few pieces at a time into cassava crumbs. Once chicken cubes are coated with crumbs, place on prepared baking sheet in single layer. Continue until all chicken is breaded.
- Liberally spray chicken pieces with coconut oil and bake 10 minutes, remove pan and turn chicken pieces over. Spray tops lightly with oil and bake an additional 10 minutes until browned and cooked through.
- While chicken is baking make dipping sauces.
- For maple-mustard dip, combine Dijon mustard, maple syrup and mayonnaise in a bowl, and whisk to combine. Set aside.
- For ranch-style dip, combine Greek-style coconut yogurt, mayonnaise, almond milk, chives, parsley, dill, garlic powder, onion powder, salt and lemon juice in bowl and whisk to combine. Set aside.
- Serve baked chicken nuggets with your choice of sauce.
- Leftover sauces are perfect for dipping vegetables into or tossed with cabbage and shredded carrots for a quick slaw.
- Grab these ingredients and more at Vitacost.
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