Lunchbox
Chicken Tenders
| Total time:
| Prep:
| Cook:
| Servings:
|
| 30 min |
10 min |
20 min |
1 |
Dietary Restrictions
Dairy-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freePork-FreeSesame-Free
Ingredients
-
3
Ounce
chicken thighs
-
1/8
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
1/4
Teaspoon
garlic powder
-
1/4
Teaspoon
paprika
-
1/4
Teaspoon
cumin
-
1/2
Tablespoon
olive oil
-
1/2
Tablespoon
cooking spray
-
1/4
Cup
all-purpose flour
-
1
egg
-
1/4
Cup
panko crumbs
-
1
corn
-
1/4
cucumber
-
1
peach
-
1/4
Cup
green pea crisps
Directions
-
Preheat your oven to 375°F (190°C).
-
Cut the chicken thighs into strips approximately the size of a finger. We’re using chicken thighs because they are the softest cut for kids, but you can also use pre-cut chicken tenders from the store.
-
Season the chicken strips with salt, pepper, garlic powder, paprika, cumin, and a drizzle of olive oil. Mix everything until well combined. Set the seasoned chicken aside and reserve it for later. Grease a baking tray with avocado oil spray and reserve for later.
-
Set up a dredging station on your countertop. Place three plates: on one plate, put the flour; on the second plate, place the beaten eggs; and on the third plate, place the panko crumbs.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 646 kcal |
| Fat
| 23 g |
| Carbohydrates
| 79 g |
| Protein
| 34 g |
| Fiber
| 9 g |
| Sugar
| 23 g |
| Sodium
| 468 mg |
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