Time for another Friday Fuel recipe to add to your healthy recipe repertoire.
Today’s recipe comes from Gourmet Nutrition, a brilliant cookbook created by Precision Nutrition – the world’s leading authority on nutrition for health physique and performance. This is the nutrition advice we use and promote as a Kiama Nutrition Coach.
As you probably guessed from the email subject line, this recipe is chicken, but in a much healthier version than your typical KFC grease. Instead of fried, it’s oven baked. Instead of the Colonel’s secret 7 spices, it’s coated in coconut, or for a twist you can turn them into Teriyaki Sesame strips with a tweak in the instructions below.
Whichever way you go, it’s a great way to change a typical unhealthy fast food into a tasty nutritious masterpiece.
Let me know what you think.
Baked Chicken Strips (Serves 2)
Ingredients:
- 200g Chicken Breast (cut into 1/2 inch strips)
- Salt ( 2 Pinches)
- Pepper (1 pinch)
- Paprika (1 pinch)
- 1 Egg
- 2 Tbsp Water
- Whole wheat Breadcrumbs (1/4 cup)
- Grated Coconut (1/4 cup)
- Olive Oil Cooking Spray
Method:
- Pre heat oven to 180 degrees.
- Season chicken evenly with, pepper and paprika.
- Add the egg and water to a mixing bowl, whisk together well and set aside. Mix the breadcrumbs and coconut together in a separate mixing bowl and set aside.
- Dip the chicken in the egg and toss until coated completely. Remove and allow excess to drip off for a few seconds and then place directly into the breadcrumb/coconut mixture. Roll until nicely coated.
- Lightly coat a baking sheet with Olive oil cooking spray and place strips onto tray and then into oven.
- Bake until golden brown or cooked through (about 15-20 minutes). To test if they are cooked through, remove the largest strip and cut in half to check doneness.
Variation:
To make Teriyaki sesame Chicken Strips combine a tablespoon of soy sauce and melted honey to the egg mixture and substitute the coconut for sesame seeds.
YUM!
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