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Janet Smith BeBlessed Health and Fitness

Janet Smith BeBlessed Health and Fitness

Wife, Step Parent, Doggie Momma, Shoe Lover, Foodie, Beer Drinker and Transformation Coach who loves her family, friends and Jesus. Life is about balance. Enjoy the ride while taking care of your health. My family and my health are my WHY. The reason why I care about fitness and nutrition. My journey to live a healthy lifestyle has changed my life and it's turned into a passion for helping others change their lives too. Transformation is possible. I believe in YOU!


Tortilla Crust Chicken Tenders

Posted by Janet Smith on October 24 2016, 17:46pm

Categories: #recipe

Tortilla Crust Chicken Tenders

So, the picture may not be super pretty but it was pretty tasty. Even the kiddo approved.

If you want to spice up regular chicken fingers, and make it a bit healthier, try this recipe. It's baked, use organic ingredients and packs in some good flavor.

INGREDIENTS:

  • 1 ¼ pound (8) boneless, skinless chicken breast tenders
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or GF AP flour)
  • 1 large egg, lightly beaten
  • 3 1/2 oz crushed tortilla chips (I recommend organic and/or gluten free)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Olive oil spray

DIRECTIONS:

Preheat oven to 400F.

Season chicken tenders with 3/4 teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.  Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture.  Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.

I served with spicy cauliflower bites (that even the kid ate) and roasted acorn squash.

For 21 Day Fix, 2 Chicken tenders is approximately 2 red, 1 yellow container

 

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