Ingredients:
Marination:
- 500g Chicken breast cut into tenders
- 1 teaspoon of dried Parsley
- 1 teaspoon of dried Chives
- 1 teaspoon of minced Garlic
- 1 tablespoon of Red Wine or Apple cider vinegar
- 1 tablespoon of brown Sugar
Coating:
- 50g Multigrain Breadcrumbs
- 100g Parmesan Cheese
- 20g dried Chives
- 125ml no-fat plain Greek yogurt + 125ml skim milk (mixed together to duplicate Butter Milk)
Method:
- Cut your Chicken breast into tenders and set aside in a large bowl while you prepare your marinade
- Combine the Parsley, Chives, Minced Garlic, Vinegar and brown Sugar and blend until smooth in a Nutri Bullet or blender
- Pour the marinade over the Chicken and leave in the fridge for a few hours (I left it overnight)
- Once the Chicken has marinaded long enough preheat the over to 220g degrees before you prepare the coating
- In a baking dish (or a large shallow bowl) combine the Breadcrumbs, Parmesan cheese, Chives and the Greek yogurt/skim milk mixture and stir until combined
- Coat each piece of the Chicken thoroughly with the mixture and place them on a baking tray lined with baking paper
- Turn the oven down to 180degrees and bake the Chicken for 20-25mins
- Allow to cool slightly before serving
Enjoy!
Serves: 5
Calories per serve: 209 (approx 3 pieces)
Macros per serve: 31P/5F/10C
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