Name: Turmeric Chicken Tenders: A Delicious and Healthy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips; 1 cup plain Greek yogurt; 2 tablespoons lemon juice, freshly squeezed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper (optional, for heat); 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish; Cooking spray

Description

Crispy, flavorful baked turmeric chicken tenders marinated in Greek yogurt and spices, coated in panko and Parmesan. A healthy, delicious meal!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
1 cup plain Greek yogurt
2 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Cooking spray

Instructions

**Marinate the Chicken:** In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, turmeric, cumin, smoked paprika, ground ginger, cayenne pepper (if using), salt, and pepper.
Add the chicken strips to the bowl and toss to coat evenly with the marinade.
Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Refrigerate for at least 30 minutes, or preferably 2-4 hours (or longer for more flavor).
**Prepare the Breadcrumb Coating:** In a shallow dish, combine the panko breadcrumbs and grated Parmesan cheese. Mix well.
**Coat and Cook the Chicken:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove chicken from the refrigerator. Dredge each chicken strip in the breadcrumb mixture, pressing firmly to coat all sides.
Place breaded chicken tenders on the prepared baking sheet, ensuring they are not touching.
Spray the chicken tenders generously with cooking spray.
Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the breadcrumbs are golden brown and crispy.
If desired, broil for the last 1-2 minutes for extra crispiness, watching closely to prevent burning.
**Serve:** Remove from oven and let cool slightly. Garnish with chopped fresh parsley. Serve immediately with your favorite dipping sauces.

Notes

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the marinade for a spicier kick.
Add herbs: Experiment with different herbs in the marinade, such as oregano, thyme, or rosemary.
Use different cheese: Try using a different type of cheese in the breadcrumb coating, such as Pecorino Romano or Asiago.
Make it gluten-free: Use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.
Air Fryer Option: Preheat your air fryer to 375°F (190°C). Place the breaded chicken tenders in the air fryer basket in a single layer, making sure they are not overcrowded. Cook for 10-12 minutes, flipping halfway through, until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
Serving Suggestions: Serve as an appetizer with dipping sauces, as a main course with sides, in wraps or sandwiches, or on salads.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Prep Time: 15 minutes
Cook Time: 20 minutes