Name: Greek Yogurt Chicken Tenders with Ranch Dipping Sauce
Yield: 4 servings
Ingredients: 2 lbs chicken tenderloins; Salt, to taste; Black pepper, to taste; ½ cup Dijon mustard; 1 ½ cup nonfat plain Greek yogurt, divided; 1 cup whole wheat panko bread crumbs; 1 cup wheat germ; Cooking spray; ½ cup low fat mayonnaise; 1 Tbsp garlic powder; 1 ½ tsp. celery salt; 2 shakes hot sauce; 2 Tbsp chopped Italian parsley leaves; 2 Tbsp finely chopped chives; 1 tsp granulated sugar

Preheat the oven to 425°F.

Season tenders with salt and black pepper to taste. In a large bowl, combine the Dijon and ½ cup of the yogurt. Toss in the chicken and stir to coat evenly.

Combine panko breadcrumbs and wheat germ in a bowl. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the panko/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Gently coat tenders with cooking spray.

Bake the chicken in the preheated oven until the chicken is cooked through, about 12 to 15 minutes. While chicken is cooking, prepare the dipping sauce: combine remaining 1 cup yogurt, mayonnaise, garlic powder, celery salt, hot sauce, parsley, chives, sugar, salt and pepper. Mix together until well combined. Serve with chicken.

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Greek Yogurt Chicken Tenders with Ranch Dipping Sauce

Ingredients

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Greek Yogurt Chicken Tenders with Ranch Dipping Sauce

Ingredients

Instructions

Watch the Recipe

Nutrition