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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.7
  • Total Fat: 6.9 g
  • Cholesterol: 68.4 mg
  • Sodium: 81.0 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 27.9 g

View full nutritional breakdown of Tahini and Herb Chicken Strips calories by ingredient
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Tahini and Herb Chicken Strips

Submitted by: TEXANBUTTERFLY

Introduction

These cute little chicken strips are cute and taste great hot or cold. Just be careful not to over cook them!! If you want them browned after they are done cooking just put them on broil for a couple of minutes to do the trick :) These cute little chicken strips are cute and taste great hot or cold. Just be careful not to over cook them!! If you want them browned after they are done cooking just put them on broil for a couple of minutes to do the trick :)
Number of Servings: 4

Ingredients

    2 boneless, skinless chicken breasts
    1 Tbsp Tahini
    1 Tbsp Olive Oil
    1/2 Tbsp pepper (or to taste) or lemon pepper
    1/2 Tbsp garlic salt or garlic powder
    1/2 tsp salt
    1/2 Tbsp Italian seasoning (herb mixture)
    2-3 Tbsp lemon juice

Directions

Pre-heat oven to 350-360 degrees F.

Make sure that chicken breasts are defrosted. Cut each breast in half lengthwise so that they are thinner and retain the same shape.
Cut each half into four strips and cut strips in half horizontally once again.

Once chicken is cut, add pepper, garlic salt, salt, and Italian Seasoning to taste. Feel free to adjust quantity of herbs and spices to taste.

In a separate bowl mix tahini paste (Sesame Seed butter) and olive oil well. Brush glaze over chicken strips.

Spray cooking sheet with non-stick cooking spray and place chicken strips in the oven for about 20-25 min.

If chicken is well done but has not browned, place chicken on top rack and broil at 500 degrees F for about 4-5 min.

Squirt or pour lemon juice over the chicken to taste.

Makes about 4 servings (5 strips).

1 chicken slice
~25 calories
~1 g fat
~0.15 g sat fat
~3 g protein




Number of Servings: 4

Recipe submitted by SparkPeople user TEXANBUTTERFLY.






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