Chicken strips are a go-to recipe in our house these days. They don’t require many ingredients, my kids love them, and they’re way healthier than store-bought alternatives. You probably even have almost all the ingredients for this recipe already in your pantry.
I usually serve these with sweet potato fries and a good side salad. (Check out my favorite recipe for sweet potato fries here.) If you have an endomorph body type, load up on the salad and skip the fries. Also, you can easily double the recipe and save a few chicken strips to slice and serve on a salad the next day!
This recipe is adapted from the Gourmet Nutrition cookbook.
2 chicken breasts
Salt & pepper
1 pinch paprika
1 pinch garlic powder
1/4 cup shredded coconut
1/4 cup whole wheat bread crumbs
1 whole egg
1 Tbsp water
Preheat the oven to 350 degrees and prepare a cookie sheet by lightly coating it with olive oil spray. Cut the chicken breasts into 1/2 inch thick strips and season with salt, pepper, paprika and garlic powder. In a small bowl, mix together the bread crumbs and shredded coconut. In a separate small bowl, whisk together the egg and water. Individually dip each piece of chicken first into the egg mixture, letting the excess drip off, and then in the breadcrumb mixture, rolling it around. You can even pat the breadcrumb mixture on so it is evenly coated. Evenly space out the chicken strips on the cookie sheet and bake for about 15 minutes, or until cooked through.
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