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Spicy Chicken Strips Recipe
|Skinless boneless chicken breast halves||16 Ounce (4 In Number, 4 Ounce Each)|
|Plain non-fat yogurt||8 Ounce (1 Carton)|
|Lemon juice||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Crushed unsalted tortilla rounds||1 Cup (16 tbs)|
|Vegetable cooking spray||1|
|Finely shredded iceberg lettuce||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1678 Calories from Fat 203
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 1.9 g9.5%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 564.6 mg23.5%
Total Carbohydrates 224 g74.6%
Dietary Fiber 24.4 g97.6%
Sugars 23 g
Protein 162 g323%
Vitamin A 727.6% Vitamin C 179.5%
Calcium 101.5% Iron 45.3%
*Based on a 2000 Calorie diet
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.
Remove chicken from marinade, and roll in tortilla crumbs to coat.
Place on a baking sheet that has been coated with cooking spray.
Bake at 350° for 35 minutes, or until lightly browned and crisp.
Line serving platter with shredded lettuce.