These chicken strips were delicious! I marinated them for 8 hours and they weren't spicy at all. For more heat, I would either add more chili powder or marinate them for longer.
Spicy Chicken Strips
Yield: 4 servings (serving size: about 5 ounces chicken)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 271
- Calories from fat: 0.0%
- Fat: 6.4g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 37g
- Carbohydrate: 14.5g
- Fiber: 1g
- Cholesterol: 95mg
- Iron: 0.0mg
- Sodium: 261mg
- Calcium: 0.0mg
Ingredients
- 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
Preparation
- 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.
Spicy Chicken Strips Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
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