The Perfect Healthy Summer Meal: Baked Chicken Strips with Smashed Potatoes
Could that coconut chicken get any crispier? And to think – it’s BAKED!
Remember how I mentioned my new recipe book Gourmet Nutrition: The Cookbook for the Fit Food Lover the other day on my blog? Well, I’m happy to say I successfully prepared one of the recipes for dinner the other night. I chose to make the Baked Chicken Strips prepared with my own simple Smashed Red Bliss & Sweet Potatoes. The chicken strips were absolutely delicious, and the coconut added a joyous crispy, sweet treat to the end. I topped off the dinner with a mixed green Italian salad and a bottle of wine, of course!
Want to re-create this here summer meal for your family? See how I did it below:
Baked Chicken Strips*
*modified & quadrupled the recipe (p.114) from Gourmet Nutrition as I was serving 4 to 6 people
-2 packages boneless skinless chicken breast tenderloins (the recipe called for whole chicken breasts cut into strips but this was easier)
-few pinches salt & pepper
-few pinches Paprika
-2 large eggs mixed with 4 TB water
-1 c. cornflake crumbs (The recipe called for whole wheat breadcrumbs, but I used corn due to my gluten sensitivity)
-1 c. grated coconut
-Olive oil cooking spray
1. Preheat oven to 350. Season chicken with salt, pepper and paprika. In the meantime, whisk the egg and water together in a mixing bowl and set aside.
2. Blend the breadcrumbs and coconut together in a larger mixing bowl. Then dip the chicken tenders first in the egg mixture, then the breadcrumbs mixture until well-coated and alas on an olive-oil coated cookie sheet.
3. Bake until golden brown for about 25 minutes.
~Serves 4 to 6 people
[Find more tasty recipes from the book & learn more here]
Next we have my Simple Smashed Red Bliss & Sweet Potatoes to pair with the chicken!
-3 medium sweet potatoes
-3 small to medium red bliss potatoes
-4 TB Smart Balance Butter
-salt & pepper
1. Clean potatoes thoroughly, brushing off an excess dirt. Boil the potatoes for 25 to 30 minutes, or until done. (You want to be able to easily slide a knife down the middle)
2. Drain the potatoes and move to a large mixing bowl. With skin still on, “smash” the potatoes with a hand-held blender, or fork. You want the consistency to be well-mixed, but still a little chunky.
3. Add in salt & pepper and butter, and mix well.
Lastly, we have our Italian Mixed Green Salad
–bag mixed greens, rinsed
-1/2 cucumber, diced
-2 small tomatoes on the vine, chopped
-1/2 avocado, sliced
-handful fresh mozzarella cheese, grated
~Top with a refreshing dressing made with olive oil, lemon & salt and pepper
The finished product:
XoXo,
