Nutty Chicken Fingers

Gluten Free
Health score
57%
Nutty Chicken Fingers
30 min.
2
534kcal

Suggestions

Nutty Chicken Fingers

Indulge in a delightful twist on the classic chicken finger with this Nutty Chicken Fingers recipe! With a health score of 57, this gluten-free dish is perfect for those looking to enjoy a delicious meal without compromising on their dietary needs.

In just 30 minutes, you can serve up this easy-to-make recipe that is ideal for lunch, dinner, or even as a main course. Each serving, enough for two persons, contains 534 kcal, providing a balanced and satisfying meal.

The star of this recipe is the innovative nutty coating, made from finely chopped pecans, crushed cornflakes, dried parsley flakes, garlic powder, and a hint of salt. This combination creates a crunchy, flavorful crust that perfectly complements the tender chicken strips.

To keep the preparation simple, you'll only need a few essential pieces of equipment: a bowl, an oven, and a baking pan. And don't worry about the cleanup; everything can be made in shallow bowls, making it a breeze to wash up afterward.

With a focus on protein, fat, and carbs, this recipe offers a balanced caloric breakdown: 31.17% protein, 40.63% fat, and 28.2% carbs. It's a perfect option for those who want to enjoy a complete and nutritious meal.

Get ready to impress your family and friends with these Nutty Chicken Fingers – a delicious, gluten-free, and nutritious meal that's easy to make and even easier to love!

Ingredients

  • 0.5 cup pecans finely chopped
  • 0.3 cup oatmeal cornflakes crushed
  • tablespoon parsley dried
  • 0.1 teaspoon garlic powder 
  • 0.1 teaspoon salt 
  • tablespoons milk 2%
  • 0.8 pound chicken breast boneless skinless cut into 1-inch strips

Equipment

  • bowl
  • oven
  • baking pan

Directions

  1. Preheat oven to 400°. In a shallow bowl, combine the first 5 ingredients.
  2. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture.
  3. Place in a single layer in an ungreased 15x10x1-in. baking pan.
  4. Bake, uncovered, until juices run clear, 12-15 minutes.

Nutrition Facts

Calories534kcal
Protein31.17%
Fat40.63%
Carbs28.2%

Properties

Glycemic Index
7.5
Glycemic Load
0.12
Inflammation Score
-9
Nutrition Score
37.544347825258%

Flavonoids

Cyanidin
2.93mg
Delphinidin
1.98mg
Catechin
1.97mg
Epigallocatechin
1.53mg
Epicatechin
0.22mg
Epigallocatechin 3-gallate
0.63mg
Apigenin
45.03mg
Luteolin
0.2mg
Isorhamnetin
3.31mg

Nutrients percent of daily need

Calories:534.02kcal
26.7%
Fat:24.54g
37.75%
Saturated Fat:2.9g
18.11%
Carbohydrates:38.31g
12.77%
Net Carbohydrates:34.11g
12.4%
Sugar:5.66g
6.29%
Cholesterol:110.06mg
36.69%
Sodium:641.79mg
27.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:42.36g
84.72%
Vitamin B3:25.23mg
126.16%
Vitamin B6:2.05mg
102.74%
Selenium:59.3µg
84.72%
Iron:12.95mg
71.94%
Manganese:1.42mg
71.02%
Vitamin B1:0.83mg
55.05%
Vitamin B2:0.86mg
50.4%
Phosphorus:491.84mg
49.18%
Vitamin B12:2.39µg
39.85%
Folate:156.21µg
39.05%
Vitamin B5:2.81mg
28.15%
Magnesium:98.37mg
24.59%
Potassium:857.43mg
24.5%
Copper:0.46mg
23.04%
Zinc:2.75mg
18.32%
Fiber:4.2g
16.8%
Vitamin A:805.22IU
16.1%
Vitamin C:11.9mg
14.43%
Vitamin K:14.92µg
14.21%
Vitamin D:1.59µg
10.6%
Calcium:59.19mg
5.92%
Vitamin E:0.85mg
5.65%