WASHINGTON (WUSA9) -- From Harlem to D.C., personal chef and cookbook author Kenny Minor wants you to shake up your ideas about what it means to eat healthy.
He knows because he lost over 70 pounds with his recipes. Some of his key ingredients are local and sustainable.
Watch the video to learn one of his recipes.
Tortilla Lime- Chicken Bites
(Makes about 20 pieces)
• 2 boneless skinless chicken breasts (1- 1 ½- pounds), sliced lengthwise, crosswise into bite size pieces
• 5-6 handfuls of Hint of Lime Tortilla Chips or Plain, (crush by hand, large to medium size pieces)
• 1 tablespoon of garlic powder
• ½ cup flour
• 2 eggs, beat
• 2 limes
• ½ tablespoon of olive oil
Vegetable oil for deep -frying or about 1 ½ inch for shallow frying
Step 1) Heat oil in a medium skillet or if using deep fryer heat oil to 350-365 degrees using a deep fryer thermometer. Place chicken pieces in a large plastic freezer bag; add olive oil, garlic powder and light salt and pepper (shake to coat).
Step 2) In a shallow dish, season the flour with black pepper; lightly beat the eggs in another shallow dish. In a third shallow dish crush the tortilla chips by hand into multiple sizes (do not crumble). In batches dredge the chicken pieces in the flour to coat, shaking off any excess flour. Dip the floured chicken into the egg, then top the chicken with the tortilla chips (pressing slightly to form a crust). Repeat with remaining chicken. (Note: don't allow the chips to get to wet; add new crumble chips until all the chicken has been cooked)
Step 3) Once the oil is hot, in batches carefully place chicken in oil and cook until golden brown. Using a serrated spatula transfer the chicken to a plate lined with paper towels. Squeeze fresh lime juice on chicken bites and serve along with a BBQ sauce or dipping of your choice