Making the usual spaghetti squash (already roasted one yesterday), and trying this out to have a few lunches and dinners ready to go for this week. Simple to do, everything in one bowl...I don't have cornflakes, so I'm just using panko breadcrumbs.
Taco Spiced Chicken Strips w/ Creamy Avocado Sauce
Author: Rachel's Healthy Plate
Serves: 4 servings
Ingredients
1 lb chicken breast, cut into strips
6 tbsp (33g) cornflake crumbs
1.5 tbsp taco seasoning
salt and pepper, to taste*
1 avocado
½ c plain fat free greek yogurt
1 tsp hot sauce, to taste
juice from ½ lime
⅛ tsp garlic powder
2 tbsp cilantro, chopped, optional
salt and pepper, to taste
Instructions
Place chicken strips into a bowl and sprinkle with the taco season. Toss until the strips are well coated. Season with additional salt and pepper, if desired. *
Place cornflake crumbs on a small plate and roll each chicken strip in the crumbs, coating well. Set aside on a baking sheet. ( The chicken is moist so the crumbs should have no trouble sticking. If they need a little help add about 1 tsp water to the bowl of chicken and taco seasoning.)
Cook - AIRFRYER: cook chicken strips in the airfryer at 400F, about 12 minutes, until internal temperature reaches 165F.
OVEN: cook chicken strips on a non-greased baking sheet at 375F, about 15 minutes, flipping halfway through, until internal temperature reaches 165F.
Make the Sauce: In a small bowl mash the avocado with a fork until the avocado is mostly smooth. Stir in greek yogurt, hot sauce, lime juice, garlic powder, and cilantro. Season with salt and pepper.
* Use your favorite taco seasoning - store bought or homemade! Check the ingredients to determine if you want to add more salt to the mixture. Many store bought seasonings already have plenty of salt.