That’s all you have to say about that picture, I know. Double yum.
At work the other day, one of the lovely ladies brought in a bag of TERRA exotic vegetable chips. If you’ve never had these before, go out and get a bag, today. They are so delicious!
Ok, so I’m not usually a chip promoter at all, but the reason I like these is that they are made from all different types of root vegetables and sunflower oil. They have no trans fats or artificial ingredients, and aren’t laden with salt like most chips are. In moderation these chips are a great little snack (see that, I wrote “in moderation” :)).
So anyways, I had seen a recipe a while back where these chips were used as a breading substitute and seeing them in the office the other day reminded me again! I was also feeling in the mood for chicken and the lightbulb went off!
I went out and bought some TERRA chips (found usually in the organic section of the grocery store), or bought online here, and put these wonderful, crunchy, little chicken strips together.
I didn’t use any flour, just a little skim milk to coat the chicken so that the chip pieces would stick. You could easily use almond milk, coconut milk, or even egg whites instead of skim milk.
When the chicken strips bake in the oven, the chips seemed to almost caramelize a little on the bottom, creating this sweet and salty taste, with the perfect amount of crunch! I paired them with a simple side salad and enjoyed every little bite of this delicious dinner, and at less than 250 calories per 5 strips, I was feeling preeeetty pleased! 🙂
- 1 cup TERRA original chips
- 2 skinless chicken breasts (about 5oz each)
- ¼ cup skim milk - or other milk of choice
- ½ tablespoon italian seasoning
- Preheat oven to 350 degrees.
- Place chips into a food processor and blend until just crumbly. Place into a bowl and set aside.
- Pour milk into another bowl.
- Cut chicken breasts into small strips, about 5 per breast.
- Dip chicken strips in milk then in crumbled chips to coat.
- Place chicken strips on a baking sheet with parchment paper.
- Bake in oven for 30-35 minutes or until done.
*recipe adapted from Healthful Pursuit
Nutritionist in the Kitch