Pecan Crusted Chicken Strips - 21 Day Fix

 

  Who doesn't love some fried chicken?!?!? But with all the fat and calories it's not something we can eat all the time! Especially since I've been eating clean those types of foods, even on my once a  week splurge, leave me wishing I had made a better choice. But the GOOD NEWS is that you dont have to completely give that up!! Heck NO!!! I'm all about cleaning things up and keeping those old comfort foods in the regular rotation!! Enjoy!!
Pecan Crusted "Fried" Chicken

Ingredients

·         1 chicken breast

·         2 slices whole wheat bread

·         2 blue containers pecans

·         ¼ cup Dijon mustard

·         1 tsp honey

Directions

1.      In a food processor, finely chop bread and pecans (until you get the consistency of breadcrumbs)

2.      Slice chicken breast into 6 strips

3.      Combine Dijon mustard and honey in a shallow dish

4.      Coat each chicken strip in honey-mustard mixture, then roll in pecan-breadcrumb mixture

5.      Take a cooling rack (like that you would use to cool cookies) and place that inside a cookie sheet. Place chicken strips on rack and bake at 400 for 20-30 minutes

6.      Serve alongside vegetables or add to your favorite salad
Fix Portions (per serving: 1 serving = 3 chicken strips): 1 yellow, 1 blue, 1 red

21 Day Fix Chicken Stir Fry

Week one of the 21 Day Fix I tried to keep it pretty plan and simple. I wanted to really understand the program and not overwhelm myself with too many new recipes or combinations. But now that I have that under my belt I'm ready to rock and roll!! I made the Asian Citrus Vineagrette from the 21 Day Fix cook book and it was SO good!! I also plan to use it on our chicken salads later in the week. This was super fast and easy and would be a great way to use up leftover chicken too!

Stir Fry Veggies and Grilled Chicken
Veggies  (Green Container & 1 spoon)
Ingredients:

• 1 tsp olive oil
• 1 16oz bag of frozen Asian Stir Fry Veggie mix

Directions:

• Heat oil in medium skillet over medium heat.  
• Add veggies in skillet, mixing frequently for 2 to 3 minutes or until crisp tender.

Chicken (Red Container)

Ingredients:

• 4 oz raw chicken breast, boneless, skinnless
• 1 tsp olive oil
• all purpose seasoning or Mediterranean Seasoning.

Directions:

• Preheat oven to 375 degrees
• Place chicken in ovenproof dish
• Spray with cooking spray at the bottom of pan.
• Bake for 15 to 20 minutes or until chicken is no longer pink in the middle and juices run clear
• Once cooked chop and toss with veggies in skillet to combine

Cooking times may vary depending on the thickness and weight of the chicken breast.  

Brown Rice (Yellow Container)

Make whole grain brown rice according to package directions, use 1 yellow container and store the rest in an airtight container for later.

Asian Citrus Vinaigrette (Orange Container)

 

Ingredients

• 1/4 Cup 100% orange juice
• 1/4 cup rice Vinegar
• 2 Tbsp reduced sodium soy sauce
• 2 tsp raw honey
• 1/2 inch fresh ginger, peeled, finely grated
• 1/4 cup sesame oil

Directions

 

1. Combine orange juice, vinegar, soy sauce, honey and ginger in a medium bowl; whisk to blend. 

2. Slowly add oil while whisking; mix well.

*Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

So you have a super filling dinner that will keep you on track, feeling satisfied and on your way to meeting your weight loss goals!!!