Crispy Mexican Chicken Low Fat
Transform your weeknight dinners with this irresistible Crispy Mexican Chicken Low Fat recipe—packed with bold flavors, a crunchy golden crust, and none of the guilt. Tender boneless, skinless chicken breasts are marinated in a zesty blend of low-fat Greek yogurt, lime juice, and Mexican-inspired spices like cumin, chili powder, and smoked paprika. Coated in a light, crisp mixture of panko breadcrumbs and cornmeal, this oven-baked dish delivers all the satisfying crunch of fried chicken without the extra fat. Quick to prepare in just 40 minutes, it's perfect for a healthy family meal. Garnish with fresh cilantro and a squeeze of lime for a vibrant finishing touch, and serve alongside your favorite fresh salads or roasted vegetables for a wholesome, flavor-packed dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup low-fat plain Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 0.5 cups cornmeal
- 1 as needed olive oil spray
- 2 tablespoons cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.
In a large bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper to create a marinade.
Add the chicken breasts to the marinade and ensure they are fully coated. Let them marinate for at least 10 minutes while prepping the breadcrumb coating.
In a shallow dish, combine the panko breadcrumbs and cornmeal. Mix well to ensure an even coating.
Working one piece at a time, remove the chicken breasts from the marinade, letting any excess drip off, and coat them thoroughly in the breadcrumb mixture. Press gently to help the coating adhere.
Place the coated chicken breasts on the prepared baking sheet, ensuring they are evenly spaced.
Lightly spray the tops of the breaded chicken with olive oil spray to help them crisp up in the oven.
Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped cilantro and serve with lime wedges for an extra burst of flavor, if desired.
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.5 g | ||
| Protein | 256.6 g | 513% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 486 mg | 37% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
