Wednesday, October 23, 2013

Healthy Baked Cilantro Chicken Fingers

Ever have one of those nights where dinner needs to be served in less than 30 minutes, you should have gone to the grocery store that day but it didn't work out, and you wonder... what's for dinner? This happens more than I'd like to admit, and this was one of those (many) nights. Luckily I had thawed chicken in the refrigerator with a bunch of random fixings. I needed something kid-friendly as I had binged our family out on soup the week before. My children will only tolerate soup for so long so I decided to make a stab at chicken fingers using only panko, Parmesan and cilantro. The end result was awesome and my children ate the entire plateful. They were nice and light and could be easily modified. If you only have cornflakes cereal on hand, use that instead of panko (it might even be better!). Instead of cilantro, you could use a ranch packet, or a variety of cajun spices in your cupboard. This is such an easy and flexible meal that it's sure to be a staple at our house!

Healthy Baked Cilantro Chicken Fingers
PREP: 10 minutes           COOK: 25 minutes            READY IN: 35 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2 large chicken breasts (approximately 1.5 pounds)
  • 1/2 cup chopped cilantro
  • 1/2 cup Parmesan cheese
  • 1 cup panko bread crumbs
  • 1/2 teaspoon salt


  1. Preheat oven to 375º.
  2. Cut chicken into strips.
  3. In a large ziploc bag, combine cilantro, Parmesan, panko, and salt.
  4. Place chicken strips into the mixture, seal, and shake until all the chicken strips are covered.
  5. Line a cookie sheet with parchment paper. Lay chicken strips out on top. Place in the oven and cook for 25 minutes, or until done.


    1 chicken strip    104 calories   4g fat   4.1g carbs    12.4g protein    0g sugar   

Recipe adapted from Hidden Valley

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