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Submitted by Meta team

Baked Chicken Strips with Dijon and Panko Coating

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Baked Chicken Strips with Dijon and Panko Coating picture
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Preparation

10min

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Cooking

12min

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Total

22min

Allergens:

wheat

Ingredients

servings iconAmount:
g / servings
Olive oil image
Olive oil

Fats and Oils

90.7g/100milliliter
Dijon mustard image
Dijon mustard

Spices and Herbs

15g/1tbsp
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Crumbs bread image
Crumbs bread

Baked Products

28.4g/1oz
Paprika image
Paprika

Spices and Herbs

2.3g/1tsp
Salt image
Salt

Spices and Herbs

6g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)

Direction

1

Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.

2

Mix mustard and garlic together in a bowl.

3

Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.

4

Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.

5

Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutritional Facts
Amount:
124.8g

/

57%24%20%

368

Kcal
Carbs41.6g
Protein17.3g
Fat14.4g

For a serving size of 1 servings

Calories
368.3kcal
% Daily Value*
Carbs
41.6g
Protein
17.3g
Fat
14.4g
saturatedFat
2.9g
calcium
120.9mg
cholesterol
27.8mg
fiber
3.6g
iron
3.6mg
potassium
271.7mg
sodium
1379mg
sugar
3.5g
transFat
0g
vitaminA
875.8µg
vitaminB6
0.4mg
vitaminC
0.7mg
vitaminD
0.2µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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