
Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. Perfect lunch and made from start to finish in only 25 minutes! 375cal/26carb/10fat/40pro
Ingredients: Chicken Tenders:
4oz of raw chicken breast tenders
20grams of panko crumbs
1 egg white
Spices: Dried basil, paprika & fresh ground pepper
Chipotle Lime Aioli:
75grams of @dannonyogurt Light & Fit Vanilla Greek Yogurt
Half a canned chipotle pepper in adobe sauce
Juice from 1/2 a lime
Salad:
50grams of baby spinach
50grams of strawberries
14grams of walnut
Directions: Preheat oven to 400 degrees. (Optional step – I browned my panko crumbs prior to using them in a skillet over medium high heat to give them some color) Wash and dry chicken tenders. Mix panko crumbs with some dried basil, paprika & some fresh ground pepper. Place egg white in a bowl. Dip chicken tenders into egg white and then roll in panko mix to coat. Bake on wire rack over foil lined baking sheet for about 12-15 minutes or until chicken is cooked through and panko is crispy. While chicken is cooking make the aioli dipping sauce by mixing the yogurt, lime juice and chipotle pepper until combined in a food processor. For the salad just slice up the strawberry & place atop of the baby spinach and top with walnuts plus some fresh ground pepper. I also used a little fresh lemon juice.