Healthy Spicy Chicken Strips

I ate Nutella on a spoon after dinner. So I cheated yesterday. It happens.

Not a cheat:  a batch of Spicy Chicken Strips with almond coating.

Also not a cheat: Biting your children’s cheeks and ears. Zero calorie delicious.

Also not a cheat: 20 luxurious minutes in the bathtub with a cup of cucumber-lime ice water and this.

How are you coming along with your healthy eating? Tips? Tricks? Pitfalls? Let’s talk.

Breakfast today was an Egg-White Omelet filled with Garlic Wilted Spinach. Lots of spinach. Lunch today was a can of tuna served over baby spinach leaves with fresh-squeezed lemon juice and a bit of salt and pepper. Delicious.

Then there was the Nutella on a Spoon. Let’s pretend that didn’t happen. My hips are willing to comply.

HEALTHY EATING TIP: Prep your veggies right when you get them home. Clean and cut your broccoli, slice the fat off your chicken. Getting everything organized right after you shop will help you shave precious minutes from the cook time. I like to pack everything in reusable plastic containers, which stack prettily in the fridge and have the added benefit of see-through sides so you can grab exactly what you need with ease.

Also easy: eating Nutella on a spoon, just for the heck of it. Dang it all.

Print

Slow-Carb Spicy Chicken Tenders

Ingredients:

1/2 cup raw almonds, ground to a coarse powder
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup egg whites
2 chicken breasts, sliced into thin strips

Directions:

Preheat oven to 400 degrees. Line a baking dish with parchment or nonstick cooking spray.

In a small bowl, combine the ground almonds, red pepper flakes, onion powder, chili powder, salt, and pepper. Pour the egg whites over the chicken tenders. Dip them into the almond mixture. Transfer to your baking sheet. Bake in an oven for 10-12 minutes, or just until the chicken is cooked through. Serve and enjoy!

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29 Responses to “Healthy Spicy Chicken Strips”

  1. 1

    Katrina on August 16, 2011 at 2:12 am Reply

    Mmm love the coating on this!

  2. 2

    Bev Weidner on August 16, 2011 at 7:53 am Reply

    Ain’t nothing wrawng with nutella on a spoon!

    This looks like bliss on a baking sheet.

  3. 3

    Alissa on August 16, 2011 at 10:51 am Reply

    Mmmm…I love the idea of using ground nuts as a breading. Now I’m dreaming of doing this with macadamia nuts and mahi mahi! Quick question – why is it called “slow” carb? Is it because you’re sort of gradually weaning yourself off the bad carbs?

    • Brooke replied: — August 16th, 2011 @ 8:34 pm

      DYING! With macadamia nuts would be incredible!!!

      The main foods in this diet are low on the GI chart, so they offer the energy benefits of carbs, without the sudden spike in blood sugar that comes from eating white bread and other “naughty” carbs. Fabu!

  4. 4

    Colleen on August 16, 2011 at 11:33 am Reply

    I had Nutella on a spoon last night too. It just calls to me late at night from the pantry. Damn that Nutella. We have a love/hate relationship.

  5. 5

    Joanne on August 16, 2011 at 11:38 am Reply

    I actually totally ate Nutella yesterday also. It was a total oops moment. I just can’t have that stuff around.

  6. 6

    Nancy on August 16, 2011 at 12:39 pm Reply

    Is this recipe for 4 servings? Thanks!

    • Brooke replied: — August 16th, 2011 @ 8:33 pm

      2-4 servings, depending on how much broccoli you cook up as a filler! ;)

  7. 7

    Meredith on August 16, 2011 at 3:48 pm Reply

    OH THANK YOU! I have been looking for a recipe that uses ground nuts for breading……. I wonder how this would work on fish?

  8. 8

    patti on August 16, 2011 at 3:55 pm Reply

    okay, I admit. These do look delectable, in spite of the “lose weight” tag. Might just have to try.
    On a side note we had your hot and sour soup recipe last night- 5 STARS! I have tried sooo many recipes elsewhere, only to be sorely disappointed. Your recipe tasted exactly like our favorite restaurant! I added jumbo shrimp to make it a main dish. scrumptious!

  9. 9

    Melissa Darr on August 16, 2011 at 7:02 pm Reply

    don’t get me started on eating peanut butter from a spoon – nutella is your vice… peanut butter is mine! But dang it tastes so good! :-) Love this recipe!

  10. 10

    Nina on August 17, 2011 at 10:49 am Reply

    Oh, making this tomorrow as I’m craving chicken. Have you tried Justin’s version of chocolate hazelnut spread? There’s also chocolate almond butter. crazy good.

  11. 11

    Order Takeaways Online on August 22, 2011 at 7:33 am Reply

    Interesting ! Nice & Crunchy Food Delight. Cheers ! Thanks for sharing.

  12. 12

    Lori on August 23, 2011 at 1:54 pm Reply

    These look great. Definitely interested in “nut breading”. Do you really cut up vegetables as soon as you get home from the store? Planning, driving, shopping, paying, unloading leaves me unable to muster any energy for chopping. Always sounds like a good idea but haven’t made it yet.

    • Brooke replied: — August 23rd, 2011 @ 9:39 pm

      In an ideal world, I do cut up and prep my veggies. But, it takes all day. All day for sure. Of course, then it’s DONE!

  13. 13

    Amy Rene on August 26, 2011 at 11:43 am Reply

    Those look fantastic! Definitely going to have to try them out!

  14. 14

    Amilia Nimblett on September 15, 2011 at 8:26 pm Reply

    This looks delicious! I have been meaning to make chicken tenders soon and the health factor in this is certainly a bonus!

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  16. 15

    erin on November 12, 2011 at 8:14 pm Reply

    i have made this several times now…it’s my new go-to ‘breaded’ chicken recipe! delicious!

    • Brooke replied: — November 14th, 2011 @ 12:25 am

      Gracious! So glad you like it!!

  17. 16

    Becca on January 8, 2012 at 4:16 pm Reply

    Good thing I have a food processor. But…the hammer would be easier to clean, yes?

    • Becca replied: — January 8th, 2012 @ 4:16 pm

      would any other nut work as well? pecans? walnuts?

  18. 17

    Shona on January 12, 2012 at 4:58 am Reply

    Would swapping the egg white out for a teaspoon of olive oil be terribly bad of me? I can’t bear to throw away the yolks, and this site is the first I have heard of buying egg-white in cartons. I am pretty sure they don’t exist here.

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  21. 18

    Lauren on November 28, 2012 at 7:03 pm Reply

    Made it tonight! Fantastic! Husband approved. I used chicken tenderloins and sliced them into ultra slender strips (two per piece). I was low on almonds, so I subbed in a few walnuts. Thanks!

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