Crispy Baked Chicken Fingers With Coconut Rice

A healthy take on a classic, we love this baked chicken finger recipe

It can be really hard to convince your kids to eat healthy. Maybe they are on the self-imposed no veggie, only fried diet.

So how can you get them to open up and try a few more healthy options? We love the idea of taking a kid-friendly classic that might not be too healthy and making it a smarter choice for the kids.

Enter these amazing Crispy Baked Chicken Fingers.

Shredded coconut is mixed with bread crumbs to coat the chicken and coconut milk is added to the rice for a taste of the tropics!

Prep time: 25 minutes

Start to finish time: 45 minutes

Serves four

Ingredients

1 tbsp (15 mL) olive oil

1 ¾ cups (425 mL) nonfat plain Greek yogurt

¼ tsp each ground cumin, garlic powder, onion powder and salt

1 ¼ cup (300 mL) bread crumbs

½ cup (125 mL) desiccated unsweetened coconut

1 lb (500 g) chicken tenders

1 2/3 cups (400 mL) no salt added chicken broth

½ cup (125 mL) canned coconut milk

1 cup (250 mL) whole grain brown rice

2 tsp (10 mL) chopped fresh thyme

2 tsp (10 mL) minced fresh gingerroot

½ lb (250 g) green beans trimmed and cut into 1-inch pieces

½ yellow pepper, sliced into strips

½ red pepper, sliced into strips

2 carrots, cut into sticks

Directions

1. Preheat oven to 450˚F (220˚C). Line baking sheet with parchment paper. Brush lightly with oil; set aside.

2. Stir together yogurt, cumin, garlic powder, onion powder and salt; reserve 1 cup (250 mL).

3. Stir bread crumbs with coconut. Toss chicken with remaining yogurt mixture; coat in bread crumbs mixture. Arrange on prepared baking sheets; bake for 10 to 15 minutes or until chicken is cooked through and golden brown.

4. Meanwhile, in saucepan, bring broth and coconut milk to boil; stir in rice, thyme and ginger. Reduce heat to low; cover and cook for 15 minutes. Add beans; cover and cook for 5 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes; fluff with fork.

5. Serve rice with chicken fingers, carrots, yellow and red peppers, and reserved yogurt sauce for dipping.

This recipe is courtesy of Uncle Ben's Rice and the season 2 winner of MasterChef Junior, Logan Guleff, for this amazing recipe. Want more tips to get your kids interested in cooking? Check out Logan’s tips here.

 

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