Chicken Strips With Cilantro-Yogurt Marinade

Recipe by Spice Boy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    chicken breasts, boneless and skinless, cut into strips (or 1 1/2 - 2 lbs chicken tenders)
  • 8
    ounces Greek yogurt (the thick kind, such as Fage brand)
  • 12
    cup fresh cilantro, chopped, stems are okay
  • 4
    garlic cloves, coarsely chopped
  • 4
    green onions, trimmed and chopped
  • 1
    lime, zested and juiced
  • 12
    teaspoon cumin
  • 1
    dash cayenne pepper (Or more, if more heat is desired)
  • 12
    teaspoon salt
  • 12
  • 2
    tablespoons fresh cilantro (chopped, for serving) (optional)
  • 1
    lime (cut into wedges, for serving) (optional)
  • 3
    cups breadcrumbs (Panko is preferable, but you can use the regular kind too.)
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DIRECTIONS

  • In a food processor or blender, thoroughly blend the yogurt, cilantro, chopped garlic, green onion, lime zest and juice, cumin, and cayenne. Season well with salt and pepper.
  • Mix the chicken strips with the marinade and marinate for a few hours in the refrigerator (or overnight), stirring occasionally. In a pinch, you can marinate at room temperature for 1/2 hour, stirring occasionally.
  • Dredge the chicken to coat it thoroughly in the bread-crumbs. Place on a lined, lightly greased baking sheet and roast in a 350 oven until cooked through, about 30 minutes, flipping halfway through. (Note: Since there's little fat here, the chicken won’t be golden brown as you might expect. You can spray it with olive oil or cooking spray for a more attractive color.).
  • Serve chicken sprinkled with cilantro with a lime wedge on the side for squeezin'. (Note: I like to serve this dish over my recipe for “Creamed Corn with Bacon and Chipotle").
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