CHICKEN TENDERS GREEK YOGURT RANCH
You would never guess, at first glance, that these babies were crusted in day-old wheat crumbs. They are roasted to crispy perfection. It’s a quick and easy meal for a weeknight. They’re also kid-friendly, and adults can enjoy them too. And they don’t taste “healthy”. You could also indulge in more with a lighter ranch sauce made from Greek yogurt. Who said that healthy food couldn’t be tasty?
Ingredients
1 pound of boneless, skinless chicken breasts cut into 1-inch-wide strips
To taste, add Kosher Salt and freshly ground Black Pepper
2 cups of whole wheat breadcrumbs
Half a teaspoon of garlic powder
Half a teaspoon of onion powder
1/2 cup all-purpose flour
Two large eggs, beaten
GREEK YOGURT RANCH
1/2 cup Greek yogurt
Two tablespoons mayonnaise
Half a teaspoon of garlic powder
Half a teaspoon of onion powder
To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
In a small mixing bowl, combine the Greek yogurt with mayonnaise, onion and garlic powders, and salt and pepper to taste. Place in refrigerator.
Preheat oven to 450°F. Place the cooling rack in a baking pan and spray the rack with cooking oil. Set aside.
Season the chicken strips to your taste with salt and pepper.
Combine bread crumbs with garlic and onion powder in a large bowl. Set aside.
Then, working one by one, coat the chicken strips with the flour mixture. Dip them in the egg and then in the breadcrumb mixture.
Place the breaded strips of chicken on the rack. Lightly spray with cooking spray. Place in the oven for 8 minutes. Each strip should be flipped over and coated with cooking spray. Continue to bake for another 8-10 minutes or until golden brown.
If desired, serve immediately with Greek Yogurt Ranch.
