Smoked Paprika Chicken Bites with Zesty Sunflower Dip

Ingredients

• 12 oz chicken breast, cut into 1-inch cubes
• 1/3 cup potato starch
• 1 1/2 tsp smoked paprika
• 3 tbsp avocado oil
• 3 tbsp sunflower seed butter
• 1/2 fresh lemon, juiced
• 2-3 tbsp water
• 1/2 tsp garlic powder
• 3/4 tsp black pepper
• 3/4 tsp salt
• 1 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Pat the chicken cubes dry. Toss them in a bowl with the potato starch, smoked paprika, salt, and black pepper until evenly coated.

2. 2

   Heat the avocado oil in a large skillet over medium-high heat until shimmering.

3. 3

   Add the chicken in a single layer, working in batches if needed, and fry for 3-4 minutes per side until deeply golden and cooked through. Transfer to a paper towel-lined plate.

4. 4

   Make the dip: whisk the sunflower seed butter with fresh lemon juice, garlic powder, a pinch of salt, black pepper, and enough water to reach a thick, dippable consistency.

5. 5

   Sprinkle the hot chicken bites with chopped parsley if using and serve immediately with the dip on the side.