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Bacon and Cheddar Chicken Strips
Calories925 Kcal
Protein71 g
Fat50 g
Carbs42 g

Bacon and Cheddar Chicken Strips

OtherNon-vegetarian2280 min

These bacon and cheddar coated chicken strips are incredibly easy, and the taste is out of this world. The chicken can be served as an appetizer or as a main di...

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Ingredients
  1. 6 strips bacon
  2. 1 1/4 cups panko bread crumbs
  3. 3/4 cup cheddar cheese (sharp, shredded)
  4. 1 1/2 pounds chicken breast halves (boneless)
  5. 1/4 cup all-purpose flour
  6. 1 large egg
  7. 2 tablespoons milk
  8. 2 teaspoons Dijon mustard (or similar gourmet mustard)
  9. Garnish: Ranch dressing or your favorite dips, for serving
Directions
  1. Heat the oven to 400 F (200 C/Gas 6).
  2. Line a large rimmed baking sheet, such as a jelly roll pan or half sheet pan, with foil. Spray the foil with nonstick cooking spray.
  3. Fry the bacon or bake it until crispy. Drain well on paper towels.
  4. Put the bacon, panko crumbs, and cheddar cheese in a food processor and pulse a few times, or until the mixture is fine. Transfer the crumbs to a wide, shallow bowl or a pie plate.
  5. In a small bowl, whisk the egg with the milk and Dijon mustard.
  6. Add the flour to another wide, shallow bowl or plate.
  7. Remove any excess fat from the chicken breasts and then slice them into strips.
  8. Dredge a chicken strip in the flour and then dip it into the egg mixture; roll it in the crumb mixture, pressing to help the crumbs adhere to the chicken. Repeat with the remaining chicken strips.
  9. Arrange the coated chicken on the prepared baking sheet.
  10. Bake the chicken strips for about 15 to 20 minutes, turning about halfway through the cooking time. Check for doneness with a food thermometer, if desired. Chicken must be cooked to the minimum safe temperature of 165 F (73.9 C).
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Easy One-Pan Broccoli Macaroni and Cheese
Calories770 Kcal
Protein36 g
Fat54 g
Carbs36 g

Easy One-Pan Broccoli Macaroni and Cheese

OtherVegan1200 min

This easy macaroni and cheese is a snap to prepare, and it's cooked on the stovetop using just one saucepan. Lots of sharp cheddar cheese paired with the brocco...

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Ingredients
  1. 8 ounces elbow macaroni (about 2 cups uncooked)
  2. 12 to 16 ounces chopped frozen broccoli
  3. 4 tablespoons butter
  4. 1 teaspoon dry mustard
  5. 1/4 teaspoon freshly ground black pepper
  6. 1/4 cup all-purpose flour
  7. 2 1/2 cups milk
  8. 3 cups (12 ounces) shredded sharp Cheddar cheese
  9. Salt (to taste)
Directions
  1. Cook the macaroni in boiling salted water following package directions, adding the chopped broccoli about 1 minute before the macaroni is done. Drain in a colander.
  2. In the same saucepan over medium heat, melt the butter. Stir in the mustard powder, pepper, and flour and continue cooking, stirring, for 2 minutes.
  3. Gradually whisk the milk into the flour mixture. Cook, stirring, until the sauce is thickened and bubbling.
  4. Add the cheese and continue stirring until the cheese has melted. Taste and add salt, as needed.
  5. Add the drained macaroni and broccoli and stir to combine thoroughly.
  6. Transfer to a serving dish or individual bowls.
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