Name: Cornflake-Crusted Chicken Strips with Honey Mustard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup unsweetened cornflakes; 1 large egg; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp plain non-fat Greek yogurt; 1 tbsp Dijon mustard; 1 tsp honey; 1 tsp apple cider vinegar; 1 cup broccoli florets

Cornflake-Crusted Chicken Strips with Honey Mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cornflake-Crusted Chicken Strips with Honey Mustard

Oven-baked chicken breast strips coated in a crunchy cornflake crust, served with a tangy and creamy honey mustard dipping sauce.

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NUTRITION

Protein

57.7g

Fat

11.4g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup unsweetened cornflakes

1 large egg

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain non-fat Greek yogurt

1 tbsp Dijon mustard

1 tsp honey

1 tsp apple cider vinegar

1 cup broccoli florets

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the chicken breast into even strips.
3
Place cornflakes in a sealed bag and crush into coarse crumbs, then mix with garlic powder, onion powder, salt, and pepper in a shallow bowl.
4
Whisk the egg in a separate bowl.
5
Dip each chicken strip into the egg, then roll in the cornflake mixture until thoroughly coated.
6
Arrange strips on the baking sheet and bake for 15-18 minutes until golden and crispy.
7
While chicken bakes, whisk together Greek yogurt, Dijon mustard, honey, and apple cider vinegar to make the dipping sauce.
8
Steam the broccoli florets until tender-crisp.
9
Serve the hot chicken strips with the honey mustard sauce and steamed broccoli.