Lime Tortilla Chicken Strips
"These lime tortilla chicken strips can go directly from freezer to oven, and are delicious served on a Nourish Bowl! We all have those nights. The ones when you just CAN’T adult anymore. And it usually happens sometime around….Thursday. At least that’s how it goes around our house. Ambitious dinners are for Sundays, or even Mondays. By the time Thursday rolls around, it’s got to be super simple. Lucky for us, simple can also be delicious!"
NotesTo bake from frozen:
Pre-heat oven to 375°F. Line a baking sheet with parchment paper.
When oven is heated, arrange the chicken strips on the baking sheet, leaving a few inches between each one.
Bake for 10 minutes, flip, then bake for another 15 minutes.
Serve immediately.
Serves4 People
Preparation Time15 min
Cooking Time25 min
Ingredients
- 2 each Chicken Breasts
- 1 cup Flour
- 2 each eggs, lightly beaten
- 2 cup tortilla chip crumbs
- 1 teaspoon salt
- 2 each Zest from Limes
- 1 teaspoon chili powder
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Cut the chicken breasts into 1.5-inch wide strips.
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Place in three separate shallow bowls the flour, the eggs, and in the third bowl, combine the tortilla chip crumbs, salt, lime zest and chili powder.
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Working in batches of 2-3 strips, first roll in the flour. Tap gently to remove excess.
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Dredge in the egg, then in the tortilla mixture. Place on a plate.
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Freeze for 3-4 hours, then transfer the chicken strips into a large plastic bag.
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To bake fresh: Bake for 10 minutes per side.