Post by Loupy on Jul 27, 2016 18:35:07 GMT -7
Baked Chicken Strips with Seasoned French Fries
From: Audrey @ www.loseweightbyeating.com/
These Baked Chicken Strips with Seasoned French Fries are delicious and easy to make, kids and adults both love them.
Most pre-made chicken strips are packed full of chemicals and preservatives, but this all natural recipe is just as yummy, and you can freeze them for fast kid-friendly meals. And for about 245 calories per serving.
Average cooking time: 40 minutes
Prep Time: 20 minutes (allow for overnight marinating)
Makes 10 servings / 40 Baked Chicken Strips
Ingredients:
Marinade:
1/2 cup almond milk
1/2 cup Greek yogurt
1 tsp garlic powder
1 tsp chili powder
Dash of salt and pepper
Breadcrumbs:
7 slices of whole wheat bread
2 tsp salt
2 tsp garlic powder
2 tsp dried oregano
1 tsp turmeric
1 tsp chili powder
1/4 tsp pepper
Seasoned fries (makes about 140 fries)
7 potatoes
1 tbsp. olive oil
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp chili powder
6 boneless skinless chicken breasts
Get started:
The night before you’re going to make this recipe, create the marinade and soak your chicken.
In a gallon Ziploc bag, combine the Greek yogurt, almond milk, garlic, chili salt and pepper.
Close up the bag and squish until all mixed together.
Place the bag in a medium bowl to catch any run off.
Baked Chicken Strips with Seasoned Fries
Slice the chicken breasts into strips.
They don’t need to be perfect, but all the same density so they will all cook together in the same amount of time.
You should get 8 strips out of each breast.
As you slice drop into Ziploc bag full of marinade.
Once all strips are in the bag close up and squish together so all the chicken gets coated, place in the fridge until tomorrow.
All right, you had a good night sleep and your chickies had a nice soak.
Remove from fridge and place the chicken in a strainer to get all the excess marinade off them.
While they drain, start with the breadcrumbs.
Cut each slice of bread into 4 squares and place on a cookie sheet, bake in the oven at 350 for 10 minutes, flip and bake for another 10 minutes.
Remove and let cool.
In a food processor combine the toasted bread, salt, garlic powder, oregano, turmeric, chili powder and pepper and now it’s time to turn it all into bread crumbs.
Don’t be shy, let that baby go and go until you have dust.
Move 1/2 of the breadcrumbs to a shallow pie pan and the rest to a clean bowl.
Preheat oven to 375 and lightly spray two cookie sheets with cooking spray.
Remove each strip from the marinade individually shaking and scraping off the excess marinade and roll, pat and cover with breadcrumbs in the pie pan.
Move to cookie sheet and repeat, add more breadcrumbs as you need them from the rest in the bowl into the pie pan.
Bake in the oven for 10 minutes, flip and bake for another 10 minutes.
Remove from oven let cool completely before moving to a Ziploc bag and placing in the fridge.
The fries are easy, just slice the potatoes into fry shaped sticks, and move to a medium bowl.
Add the olive oil, garlic powder, oregano, salt and chili powder to the bowl and using your hands toss until every fry is covered.
Move to two cookie sheets sprayed with cooking spray and toss into the 375 oven for 20-30 minutes.
Just like the chicken let cool before moving to a bag and freezer.
From: Audrey @ www.loseweightbyeating.com/
These Baked Chicken Strips with Seasoned French Fries are delicious and easy to make, kids and adults both love them.
Most pre-made chicken strips are packed full of chemicals and preservatives, but this all natural recipe is just as yummy, and you can freeze them for fast kid-friendly meals. And for about 245 calories per serving.
Average cooking time: 40 minutes
Prep Time: 20 minutes (allow for overnight marinating)
Makes 10 servings / 40 Baked Chicken Strips
Ingredients:
Marinade:
1/2 cup almond milk
1/2 cup Greek yogurt
1 tsp garlic powder
1 tsp chili powder
Dash of salt and pepper
Breadcrumbs:
7 slices of whole wheat bread
2 tsp salt
2 tsp garlic powder
2 tsp dried oregano
1 tsp turmeric
1 tsp chili powder
1/4 tsp pepper
Seasoned fries (makes about 140 fries)
7 potatoes
1 tbsp. olive oil
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp chili powder
6 boneless skinless chicken breasts
Get started:
The night before you’re going to make this recipe, create the marinade and soak your chicken.
In a gallon Ziploc bag, combine the Greek yogurt, almond milk, garlic, chili salt and pepper.
Close up the bag and squish until all mixed together.
Place the bag in a medium bowl to catch any run off.
Baked Chicken Strips with Seasoned Fries
Slice the chicken breasts into strips.
They don’t need to be perfect, but all the same density so they will all cook together in the same amount of time.
You should get 8 strips out of each breast.
As you slice drop into Ziploc bag full of marinade.
Once all strips are in the bag close up and squish together so all the chicken gets coated, place in the fridge until tomorrow.
All right, you had a good night sleep and your chickies had a nice soak.
Remove from fridge and place the chicken in a strainer to get all the excess marinade off them.
While they drain, start with the breadcrumbs.
Cut each slice of bread into 4 squares and place on a cookie sheet, bake in the oven at 350 for 10 minutes, flip and bake for another 10 minutes.
Remove and let cool.
In a food processor combine the toasted bread, salt, garlic powder, oregano, turmeric, chili powder and pepper and now it’s time to turn it all into bread crumbs.
Don’t be shy, let that baby go and go until you have dust.
Move 1/2 of the breadcrumbs to a shallow pie pan and the rest to a clean bowl.
Preheat oven to 375 and lightly spray two cookie sheets with cooking spray.
Remove each strip from the marinade individually shaking and scraping off the excess marinade and roll, pat and cover with breadcrumbs in the pie pan.
Move to cookie sheet and repeat, add more breadcrumbs as you need them from the rest in the bowl into the pie pan.
Bake in the oven for 10 minutes, flip and bake for another 10 minutes.
Remove from oven let cool completely before moving to a Ziploc bag and placing in the fridge.
The fries are easy, just slice the potatoes into fry shaped sticks, and move to a medium bowl.
Add the olive oil, garlic powder, oregano, salt and chili powder to the bowl and using your hands toss until every fry is covered.
Move to two cookie sheets sprayed with cooking spray and toss into the 375 oven for 20-30 minutes.
Just like the chicken let cool before moving to a bag and freezer.
