Best 3 Healthy Mexican Chicken Strips Recipes

Indulge in a culinary journey to Mexico with our collection of healthy and flavorful chicken strip recipes. From the classic Crispy Baked Chicken Strips with a tantalizing blend of spices, to the zesty Salsa Verde Chicken Strips bursting with fresh flavors, our recipes offer a symphony of taste sensations.

For those seeking a crispy crunch, the Air Fryer Chicken Strips are a delight, while the tender and juicy Grilled Chicken Strips with a refreshing marinade are perfect for a summer barbecue. Craving something with a kick? The Spicy Chipotle Chicken Strips pack a punch with their smoky and spicy flavors.

For a healthier twist, the Baked Chicken Strips with Parmesan Crust provide a crispy and flavorful coating without the added fat, while the Quinoa-Crusted Chicken Strips offer a nutritious alternative with a delightful crunch. Vegetarians can enjoy the Crispy Tofu Strips, which deliver a satisfying crunch and a savory taste.

With a variety of dipping sauces to complement each recipe, including a creamy Avocado Ranch Dressing, a tangy Salsa Verde, and a spicy Chipotle Sauce, these chicken strip recipes promise an explosion of flavors that will tantalize your taste buds. Get ready to embark on a culinary adventure with our healthy Mexican chicken strips, perfect for any occasion, whether it's a casual family dinner, a fun party appetizer, or a satisfying lunch option.

Check out the recipes below so you can choose the best recipe for yourself!

CROCKPOT MEXICAN CHICKEN

Crockpot Mexican Chicken image

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 4h30m

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 can fire-roasted diced tomatoes in their juices (14 ounces)
2 - 3 chipotle peppers in adobo
Canned reduced-sodium black beans (rinsed and drained)
Canned Mexican corn (drained)
Prepared brown rice or quinoa
Your favorite Mexican toppings: fresh cilantro

Steps:

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g

TEX-MEX CHICKEN STRIPS

$Tex-Mex Chicken Strips image$

I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup finely crushed corn chips
1/4 cup panko bread crumbs
1/4 cup dry bread crumbs
1/4 cup finely shredded Mexican cheese blend
5 teaspoons taco seasoning
Dash cayenne pepper
1/4 cup butter, melted
1 pound chicken tenderloins

Steps:

Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.

Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

HEALTHY MEXICAN CHICKEN STRIPS

Healthy Mexican Chicken Strips image

I originally got this idea watching Aaron McCargo on the food network. Of course, his were fried and I am trying to watch my weight. After a few attempts, I have come up with this super easy baked version. I figured out the nutrition facts for four servings, including chips, and it comes out to about 295 calories and 10 grams of fat per serving (approximately 2.5 strips).

Provided by sbera007

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup colby-monterey jack cheese (shredded)
1 cup corn chips, blue (crushed)
1 tablespoon taco seasoning (I use Penzey's Bold Taco Seasoning)
1/4 cup egg substitute
1 teaspoon hot sauce (I use Cholula)
1 lb chicken breast tenders (or cut up boneless skinless chicken breasts)

Steps:

Preheat oven 350 degrees Fahrenheit.
In a food processor, combine cheese, crushed corn chips and taco seasoning.
Place in a shallow dish (a pie pan works nicely).
In another shallow dish, combine egg substitute and hot sauce.
One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
Completely coat in corn chip mixture.
Place strips in a 9x13 pan coated with non-stick spray.
Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
Bake strips for about 30 minutes or until no longer pink in the middle.

Tips:

Use high-quality ingredients for the best flavor. Organic or free-range chicken, fresh vegetables, and flavorful spices will make the dish more enjoyable.
Don't overcrowd the pan when cooking the chicken strips. This will prevent them from cooking evenly and becoming soggy.
Cook the chicken strips until they are golden brown and crispy on the outside, but still juicy and tender on the inside. Overcooking will dry them out and make them tough.
Serve the chicken strips with your favorite accompaniments, such as guacamole, salsa, sour cream, or rice and beans.

Conclusion:

These healthy Mexican chicken strips are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will love.

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