Put a healthy spin on chicken fingers with this delicious recipe. The simple, sweet orange glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill. Serve this with a spinach salad and baked sweet potato wedges, tossed with herbs and olive oil. Chicken fingers aren’t just for kids!
Prep: 10 minutes Total: 30 minutes
|Chicken breasts, boneless, skinless||1 lb||1 lb|
|Dijon mustard||1.5 Tbsp||22.5 mL|
|Orange juice||1.5 Tbsp||22.5 mL|
|Honey||1 Tbsp||15 mL|
|Sesame oil||1 tsp||5 mL|
|Ground pepper||½ tsp||2.5 mL|
- Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine.
- Cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, prepare grill or preheat the broiler. Oil the grill rack or coat a broiler pan with cooking spray.
- Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil the chicken until no longer pink in the center, 2 to 3 minutes per side.
Makes 4 servings (92 g/ serving) 1 serving = 3 chicken strips
Adapted from: Eating Well
Prepared By: Jennifer Broxterman, Registered Dietitian & Shannon Smith, BScH Foods & Nutrition student
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