HEALTHY MEXICAN CHICKEN STRIPS
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
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.
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Kaidence Miller
[email protected]I can't wait to try this recipe! It looks so delicious.
Nadeeka Dumindrani
[email protected]This recipe is a great way to add some Mexican flavor to your weeknight meals.
Usman Nawaz
[email protected]This recipe is a keeper! I will definitely be making it again.
Sahil Sameer
[email protected]I would not recommend this recipe to others. There are much better Mexican chicken strip recipes out there.
Aquavion Owens
[email protected]Overall, I thought this recipe was just okay. The chicken strips were a little bland, and the sauce was just average.
SN Nipa
[email protected]I'm not sure what I did wrong, but my chicken strips didn't turn out crispy at all. They were more like soggy chicken nuggets.
Gloann Estinor
[email protected]The sauce was a little too sweet for my taste. I would have preferred a more savory sauce.
Kainat Shah
[email protected]The chicken strips were a little dry. I think I should have marinated them for longer before baking them.
javed JB
[email protected]I accidentally used too much chili powder, and the chicken strips were a little too spicy for my taste. Next time, I'll be sure to measure the ingredients more carefully.
Ambrosia Midkiff
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The chicken strips were still delicious without it.
Lee aan Basson
[email protected]This recipe is a great way to use up leftover chicken. I always have a few pieces of chicken left over after I roast a whole chicken, and this is the perfect way to use them up.
Sk Top
[email protected]I've made this recipe several times, and it always turns out perfectly. It's a great go-to meal for busy weeknights.
Haseeb Yamin
[email protected]I love that this recipe is so healthy. The chicken strips are baked instead of fried, and the sauce is made with fresh ingredients.
Thabit Mselem
[email protected]These chicken strips are the perfect finger food for parties. They're easy to eat, and they're always a crowd-pleaser.
Cute Word
[email protected]I'm not a huge fan of spicy food, but this recipe was still enjoyable for me. The sauce had just the right amount of heat, and the chicken strips were so flavorful that I didn't even need to add any additional seasoning.
Yashfa Naeem
[email protected]This is one of my favorite recipes to make for Taco Tuesday. The chicken strips are always a hit, and they're so versatile. I've used them in tacos, burritos, and even quesadillas.
Nathmi Dilrukshi
[email protected]I love how easy this recipe is to make. I was able to throw it together in no time, and it turned out perfectly. The chicken strips were crispy on the outside and tender on the inside.
Narsaiah Manglaram
[email protected]This recipe was absolutely delicious! The chicken strips were so juicy and flavorful, and the sauce was the perfect combination of spicy and tangy. I served it with rice and black beans, and it was a huge hit with my family.