Tender white meat chicken is coated with Panko and spices and baked until extra-crispy. Serve it with a side of colorful fruits and veggies!
Crunchy Baked Chicken
Servings: 4
Calories: 394kcal
Ingredients
- 1/2 cup panko (Japanese bread crumbs)
- 1 tablespoon olive oil
- 1 1/2 teaspoon paprika
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon mustard, ground
- 1/2 teaspoon salt
- 2 large egg white
- 8 piece Chicken breast tenders, uncooked
Serve With
- 2 medium zucchini
- 2 medium squash, summer
- 1 tablespoon olive oil
- 1 ounce mozzarella cheese
- 4 medium nectarine
Instructions
- Heat oven to 400 degrees. Mix panko, oil, paprika, cumin, mustard and salt in a shallow dish; set nearby. Whisk egg whites in a separate shallow dish, place beside the panko.
- Dip chicken tenders into egg white and then into panko; place in a single layer onto the prepared baking sheet.
- Bake for 35-40 minutes, or until chicken is no longer pink.
- Heat a large skillet over medium-high heat; Slice the zucchini and summer squash Drizzle oil into skillet, add squash. sauté until veggies become tender; 2-3 minutes. Sprinkle with cheese and allow to melt. Remove from heat,
- Serve chicken with veggies and sliced nectarines.
Nutrition
Calories: 394kcal | Carbohydrates: 33g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 785mg | Fiber: 5g | Sugar: 18g
