Healthy Mexican Chicken Strips Recipes

HEALTHY MEXICAN CHICKEN STRIPS

Steps:

• Preheat oven 350 degrees Fahrenheit.
• In a food processor, combine cheese, crushed corn chips and taco seasoning.
• Place in a shallow dish (a pie pan works nicely).
• In another shallow dish, combine egg substitute and hot sauce.
• One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
• Completely coat in corn chip mixture.
• Place strips in a 9x13 pan coated with non-stick spray.
• Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
• Bake strips for about 30 minutes or until no longer pink in the middle.

THE BEST CHICKEN FAJITA TACOS

Steps:

• Heat the tortillas up in a pan or directly over the stove and set aside.
• Mix the chili powder, smoked paprika, cumin, salt, and pepper together in a small bowl.
• Slice the chicken breasts into thin strips.
• Heat up 1 Tablespoon of the avocado oil in a skillet or pan.
• Place the chicken in the pan along with 1/2 of the seasoning mix and 1 Tablespoon of the salsa.
• Cook for about 10 minutes, flipping halfway through and stirring as needed until fully cooked.
• Set the chicken aside.
• Add the remaining oil along with the garlic and sliced onion to the pan, then cook for 2-3 minutes.
• Add in the sliced bell peppers, remaining seasoning mix, and remaining salsa.
• Continue to cook for about 10 minutes, stirring often, until the vegetables are soft.
• Add the chicken back in and stir until evenly warm.
• Remove from heat and fill each tortilla with the chicken fajita mixture.
• Mix the cream sauce together (optional).
• Top each chicken fajita taco with cream sauce, cilantro, and a squeeze of fresh lime juice!

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.

HEALTHIER MEXICAN CHICKEN CASSEROLE

Steps:

• Pre-heat oven to 350°F.
• Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
• Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
• Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
• Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.

TEX-MEX CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.