Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. 375cal/26carb/10fat/40pro

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

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.

Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Ingredients:

5oz raw salmon

4grams chopped walnuts

10grams cut up roasted red pepper –

grams panko crumbs

115grams fresh asparagus

Small handful of baby spinach

1 large fresh basil leaf cut up

Dijon mustard

Juice & zest from half a lemon

Spices: Fresh Rosemary, thyme, ground pepper

 

Directions: Preheat oven to 400 degrees. Remove the zest from half a lemon and set aside. Place the salmon in small bowl and cover with lemon juice and allow to marinate while oven is preheating. <Optional: brown the panko in a small frying pan over medium high heat and set aside> Using the same frying pan, cook the spinach with the lemon zest for about 1-2 minutes until wilted and set aside to cool. Chop up the fresh rosemary & thyme and mix together with the panko crumbs. Once the spinach has cooled mix it with the red pepper, walnuts & basil. Cut a small slit lengthwise in the side of the salmon, making sure to not go all the way through & carefully stuff in the spinach mixture by hand. Arrange salmon & asparagus on a foiled lined baking sheet. Season the salmon & asparagus with some fresh ground pepper. Top the salmon with a thin layer of Dijon mustard. Using your hand, press the panko/herb mixture into the mustard. Spray everything with a little cooking spray & bake for 15 minutes.