Crisp, Smoky, Spicy Baked Chicken Strips

Servings 4 servings


  • 4 cloves garlic pressed
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup almond flour or almond meal
  • 1 1/2 pounds boneless skinless chicken breast trimmed and cut into 1/2-inch strips
  • olive oil
  • 1/4 cup salsa optional


  • Preheat oven to 350 degrees.
  • In a large zipper-topped plastic bag, place first 8 ingredients (garlic through almond flour); shake well to combine. Add chicken strips, seal bag (with plenty of air inside) and shake well to coat.
  • Using kitchen tongs, remove coated chicken strips and place in a lightly-oiled baking dish; bake for 25 to 35 minutes or until chicken juices run clear.
  • Serve with salsa as a dipping sauce, if desired.


LC SERVING SUGGESTION: Mexi-Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, chili powder and chopped fresh cilantro to taste); add a big green salad on the side. SERVING SUGGESTION: Add buttered corn on the cob. KOSHER: No changes necessary. GLUTEN FREE: Make sure salsa (if using) is gluten free. NUTRITION: per serving: 344 Calories; 9g Fat; 54g Protein; 13g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 368mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 0 Vegetable; 1/2 Fat. Points: 9
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