Spicy Chicken Strips



4 servings (serving size: about 5 ounces chicken)

Recipe from

Oxmoor House

Nutritional Information

Calories 271
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 37 g
Carbohydrate 14.5 g
Fiber 1 g
Cholesterol 95 mg
Iron 0.0 mg
Sodium 261 mg
Calcium 0.0 mg


4 (6-ounce) skinless, boneless chicken breast halves
1 (8-ounce) carton plain fat-free yogurt
2 tablespoons lemon juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 cup crushed baked tortilla chips
Cooking spray


Cut chicken into 1-inch strips; set aside. Combine yogurt and next 4 ingredients in a medium bowl; stir well. Add chicken strips, and toss to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.

Preheat oven to 350°.

Remove chicken from marinade, discarding marinade. Dredge chicken strips in tortilla crumbs. Place chicken on a baking sheet coated with cooking spray. Bake at 350° for 35 minutes or until lightly browned and crisp. Serve immediately.

Tip: If you don't care for spicy foods, just omit the chili powder and add an extra 1/4 teaspoon of garlic powder. The chicken will still have good flavor from the garlic powder, cumin, and crushed chips.