Low Fat Yogurt Chicken Fingers
Crispy, flavorful, and guilt-free, these Low Fat Yogurt Chicken Fingers are the ultimate healthy twist on a classic family favorite. Made with tender strips of boneless, skinless chicken breasts, these chicken fingers are marinated in a zesty blend of low-fat yogurt, garlic, onion powder, and paprika for a burst of savory goodness in every bite. Coated in crunchy whole wheat breadcrumbs and optionally enhanced with a sprinkle of Parmesan cheese, they're baked to golden perfection—no frying required! Perfect for busy weeknights, this recipe is quick to prepare, oven-baked for a low-fat option, and delivers all the satisfying crunch you crave. Serve them as a protein-packed snack, a kid-approved dinner, or pair them with your favorite dipping sauce for a crowd-pleasing appetizer. Healthy eating has never been so delicious!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 cup low-fat plain yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 cup whole wheat breadcrumbs
- 0.25 cup parmesan cheese (grated, optional for extra flavor)
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
Slice the chicken breasts into thin strips, about 1-inch wide, to create finger-sized pieces.
In a medium bowl, combine the low-fat plain yogurt, garlic powder, onion powder, paprika, black pepper, and salt. Mix well.
Place the chicken strips in the yogurt mixture, ensuring each strip is well-coated. Let them marinate for 5–10 minutes for extra flavor.
In a shallow dish, mix the whole wheat breadcrumbs with the grated parmesan cheese (optional).
Take each yogurt-coated chicken strip and roll it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere evenly.
Place the coated chicken strips on the prepared baking sheet in a single layer, ensuring they do not touch.
Lightly spray the chicken fingers with cooking spray to help them crisp up during baking.
Bake in the preheated oven for 18–20 minutes, flipping the chicken fingers halfway through for even browning. Check that the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken fingers from the oven and allow them to cool slightly before serving. Enjoy with your favorite dipping sauce or a side salad!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 21.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1237 mg | 95% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1975 mg | 42% | |
*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.
