Coat chicken strips in spices and bake or slow-cook, then serve with a yogurt ranch sauce.
Prep time: 5 minutes
Cook time: 15 minutes
Serving size: 8 servings (2 "wings")
Ingredients
- 1/4 tablespoon vinegar
- 1/4 cup skim milk
- 1/4 cup fat-free plain yogurt
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 pound boneless, skinless chicken breast, fat trimmed, cut into 16 strips
- 1/4 cup fat-free, low-sodium chicken broth (if using slow cooker)
Instructions
- In a small bowl, mix vinegar and milk. Let sit for 5 minutes. Mix in the rest of the Red Ranch Sauce ingredients (yogurt, paprika, and half of the chili powder, garlic powder, onion powder, and cumin). Cover and refrigerate until serving time.
- In a second bowl, combine the remaining chili powder, onion powder, and cumin. Stir in flour.
- Dip chicken strips in the spice mixture, turning to coat. Gently press the coating into the chicken with your fingers.
- Place the strips in a slow cooker. Pour the broth around the chicken, and cook on high for 1 1/2-2 hours. Serve with sauce.
- No slow cooker? Bake at 425 degrees Fahrenheit for 12 minutes, or until internal temperature reaches 165 degrees Fahrenheit.