Cuckoo for Chia: Coconut and Chia-Crusted Chicken Fingers

January 16, 2016 | By | Comments (7)

The chia seed has stolen the limelight lately on the nutrition red carpet. Packed with omega-3 fatty acids, carbohydrates, protein, dietary fiber, antioxidants, and calcium, these tiny black and white seeds provide a boost of energy and regulate blood sugar to help you feel full longer. Reap the benefits of this nutritional powerhouse by discovering new ways to add its mild, nutty flavor to your diet.

Our oven-baked chicken tenders are breaded with panko crumbs, shredded coconut, and chia seeds. The three create a satisfying, crunchy crust without ever touching oil. It’s the perfect finger food for game day or a quick weeknight dinner with far fewer calories than its fried version.

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Coconut and Chia Crusted Chicken Fingers

Ingredients
1 1/2 pounds chicken breast tenders (about 12 tenders)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1/4 cup unsweetened shredded coconut
1 cup whole wheat panko
3 tbsp chia seeds
Cooking spray

Preparation

1. Preheat oven to 400°F.

2. Sprinkle chicken with salt and pepper. Place egg in a shallow dish, beating well. Combine panko, chia seeds, and coconut in a shallow dish. Dunk chicken in egg and coat chicken in panko mixture.

3. Cover a baking dish with foil and apply a light coat of cooking spray. Bake for 20 to 25 minutes, or until the chicken is browned and done.

If you’re into mustard sauce, you must make this condiment for dipping and dunking. I promise, you’ll never want to forget it.

Serves 4 (serving size: 3 tenders)
CALORIES 323; FAT 11.2g (sat 4.3g, mono 2g, poly 2.7g); PROTEIN 36g; CARB 19g; FIBER 6mg; CHOL 137mg; IRON 2mg; SODIUM 503mg; CALCIUM 66mg

Maple-Mustard Dipping Sauce

Ingredients
3 cup spicy brown mustard
2 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard
1 tablespoon grated onion
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced

1. Combine all ingredients in a medium bowl. Refrigerate up to 1 week.

Serves 6 (serving size: about 2 tablespoons)
CALORIES 58; FAT 0g; PROTEIN 0g; CARB 12g; FIBER 0mg; CHOL 0mg; IRON 0mg; SODIUM 194mg; CALCIUM 19mg

More Chicken Tenders:

COMMENTS

  1. Cuckoo for Chia: Cherry Chia Pudding | Cooking Light

    […] Coconut and Chia-Crusted Chicken Fingers […]

    February 17, 2016 at 8:01 am
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    […] Coconut and Chia-Crusted Chicken Fingers […]

    February 15, 2016 at 11:00 am
  3. Cuckoo for Chia: Banana-Berry Chocolate Quinoa Breakfast Bowl | Cooking Light

    […] Coconut and Chia-Crusted Chicken Fingers […]

    February 4, 2016 at 8:00 am
  4. Cuckoo for Chia: Blueberry, Lemon and Thyme Chia Jam | Cooking Light

    […] Coconut and Chia-Crusted Chicken Fingers […]

    January 28, 2016 at 11:00 am
  5. Teresa Sabga

    Hey Ruth! You add the chia seeds with panko and shredded coconut in a shallow dish.

    January 28, 2016 at 8:57 am
  6. ruth

    At what point do you add the chia seeds.
    It does not say

    January 28, 2016 at 12:04 am
  7. Cuckoo for Chia: Coconut and Chia-Crusted Chicken Fingers | BreakFresh

    […] Read More at Cooking Light […]

    January 17, 2016 at 7:00 pm

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