Appetizers/Small Bites, Condiments, Mains, Meats, Quick Recipes

Hit-NOT-Miss – Chicken Fingers, Zucchini Chips & Avocado Sauce

May 30, 2012

I am soon to embark on a treacherous journey, otherwise known as the Master Cleanse, so I needed to finish the last bit of protein in my refrigerator, which were two chicken breasts. Honestly I wasn’t in the mood to cook because I had so much work to do, but while slicing the chicken breast I became inspired and as result I created a yummytruth-worthy recipe in record time without even intending to. This recipe has so many benefits because it is obviously yummy, but also quick, convenient, kid-friendly and can even be useful for large crowds. What more could you want from me?

Chicken Fingers

Chicken Fingers

I made chicken nuggets, or chicken fingers if it makes you feel less childish, with an interesting coating that included cornmeal instead of flour. This gave it a crispier texture. Instead of fries, I made some zucchini chips in 15 minutes. Although I stand by the flavour (not that I can take much credit for that since I didn’t physically make a zucchini vegetable with natural sweetness), I must say that because I didn’t have the patience to put my oven on low and wait for hours my recipe does not produce an extra crispy chip. However I was happy to have an ideal taste without an ideal texture to ease my growling hunger pains last Sunday night. Lastly, I used a spicy Cajun seasoning on the chicken and it called for a refreshing sauce. I am picky about store-bought condiments but I made the easiest avocado sauce that created perfect harmony.

Sliced Zucchini

Sliced Zucchini

Chicken Nuggets (Total Time: 15 minutes)

Ingredients
  • 2 Chicken Breasts
  • 1/3 cup cornmeal
  • 1/3 cup parmesan bread crumbs
  • 1/3 cup Panko bread crumbs
  • 1 tbsp chicken seasoning
  • 1 tbsp hot Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tbsp olive oil
  1. Preheat oven at 450 degrees.
  2. Cut the chicken breast into long pieces.
  3. Mix all the dry ingredients together.
  4. Dip pieces of chicken breast into the olive oil and into the dry ingredients, until evenly coated before placing on baking tray
  5. Bake for 5 minutes, turn the chicken and bake for another 5 minutes.

 

Chicken Fingers

Chicken Fingers

Zucchini Chips (Total Time: 30 minutes)

Ingredients
  • Zucchini, sliced thinly (about 1/4 inch)
  • Sea salt
  • Paprika
  • Oil Spray
  1. Preheat oven at 425 degrees
  2. Grease the baking tray with oil spray and spread zucchini slices across one layer.
  3. Sprinkle salt and paprika.
  4. Bake for 30 mins (on the middle oven rack).

Do not cut zucchini too thin and try to make them the same thickness or else some will burn.

Raw Zucchini Chips

Raw Zucchini Chips

Baked Chicken Fingers & Zucchini Chips

Baked Chicken Fingers & Zucchini Chips

Avocado Sauce

Ingredients
  • 1/2 (small) Avocado
  • 1 tbsp olive oil
  • 1 tbsp water
  • Few small basil leaves
  • 2 tbsp of mango, chopped
  • 1 tbsp red onion, finely chopped
  • 1 tbsp chopped almonds
  • 1 tsp apple cider vinegar
  • 1 tsp lemon zest
  • Juice of half a lemon
  • 1 small tomato (I used a Campari tomato)
  1. Blanch the tomato in boiling water for 30 seconds and then rinse in cold water to peel and remove the core.
  2. Put the peeled tomato, and all the ingredients in a blender or food processor until evenly mixed and BAM! You’re done 🙂
Avocado Sauce

Avocado Sauce

 Tell me your thoughts.

Live, Love, Eat!

April x

Chicken Fingers and Zucchini Chips
Serves 2
Perfect meal for kids.
Print
Total Time
45 min
Total Time
45 min
For Chicken Fingers
  1. 2 Chicken Breasts
  2. 1/3 cup cornmeal
  3. 1/3 cup parmesan bread crumbs
  4. 1/3 cup Panko bread crumbs
  5. 1 tablespoon chicken seasoning
  6. 1 tablespoon hot Cajun seasoning
  7. 1 teaspoon garlic powder
  8. 1 teaspoon salt
  9. 2 tablespoons olive oil
For Zucchini Chips
  1. Zucchini, sliced thinly (about 1/4 inch)
  2. Sea salt
  3. Paprika
  4. Oil Spray
For Avocado Sauce
  1. 1/2 (small) Avocado
  2. 1 tablespoon olive oil
  3. 1 tablespoon water
  4. Few small basil leaves
  5. 2 tablespoons of mango, chopped
  6. 1 tablespoon red onion, finely chopped
  7. 1 tablespoon chopped almonds
  8. 1 teaspoon apple cider vinegar
  9. 1 teaspoon lemon zest
  10. Juice of half a lemon
  11. 1 small tomato (I used a Campari tomato)
For Chicken Fingers
  1. Preheat oven at 450°F.
  2. Cut the chicken breast into long pieces.
  3. Mix all the dry ingredients together.
  4. Dip pieces of chicken breast into the olive oil and into the dry ingredients, until evenly coated before placing on baking tray
  5. Bake for 5 minutes, turn the chicken and bake for another 5 minutes.
For Zucchini Chips
  1. Preheat oven at 425°F
  2. Grease the baking tray with oil spray and spread zucchini slices across one layer.
  3. Sprinkle salt and paprika.
  4. Bake for 30 mins (on the middle oven rack).
For Avocado Sauce
  1. Blanch the tomato in boiling water for 30 seconds and then rinse in cold water to peel and remove the core.
  2. Put the peeled tomato, and all the ingredients in a blender or food processor until evenly mixed and BAM! You’re done 🙂
Notes
  1. Do not cut zucchini too thin and try to make them the same thickness or else some will burn.
The Yummy Truth http://www.theyummytruth.com/

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1 Comment

  • Reply Roasted Zucchini (Courgette) with Tomato Sauce August 12, 2013 at 8:53 am

    […] in England) I find delicious. It is the season for zucchini and if you have already tried my zucchini chips  here is another way to prepare this fine vegetable. Roasting vegetables is a sure way to get the […]

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