Zesty Low-Fat Chicken Strips With Honey Mustard Dip - cooking recipe

Ingredients

1 cup nonfat plain yogurt
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon finely minced garlic
1/2 teaspoon finely minced lemon zest
1/2 teaspoon paprika
1/2 teaspoon salt
2 large skinless, boneless chicken breasts, cut into strips
Breading:
2 cups bran cereal (such as Fiber One(R))
1 cup Parmesan cheese
3 tablespoons dried parsley
cooking spray
Honey-Mustard Dip:
1 cup nonfat plain yogurt
3 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon poppy seeds

Preparation

Combine yogurt, olive oil, mustard, lemon juice, garlic, lemon zest, paprika, and salt together in a large resealable plastic bag. Stir to combine and add chicken strips. Seal bag and marinate in the refrigerator at least 1 hour or up to 24 hours.
Pour bran cereal into the bowl of a food processor fitted with a steel blade; process until cereal resembles powder. Pour into a shallow dish and add Parmesan cheese and parsley; stir breading mixture to combine.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper and spray with cooking spray.
Remove chicken strips from marinade one at at time and place into the bowl with the breading mixture. Gently spoon breading over chicken to coat all sides. Place breaded chicken on the prepared baking sheet and spray with cooking spray.
Bake in the preheated oven until golden and crispy, 20 to 25 minutes.
While chicken bakes, combine yogurt, mustard, honey, and poppy seeds in a small bowl. Serve dipping sauce alongside baked chicken.