Spicy baked chicken strips (Bento #208)
This was my first attempt at these chicken strips and I’m definitely going to cook them again. I used breast meat, which has a low fat content, because I coated them in a Sriracha/mayo mixture then dredged in panko. The fat in the mayo heats up and soaks into the first panko layer which lets them get really brown and tasty. I was impressed by how crispy they were on the outside because the inside wasn’t dry in the slightest. Plus, anything with Sriracha is goooooood!
We ate them with roasted carrots and sauteed polenta slices. For lunch I added the last of my dragon fruit, cucumber, tomato wedges, grapes, and nectarine slices.
It rained for the entire weekend so Hubs and I stayed home and had two full lazy days. It was almost like taking a vacation without leaving the house. I think it was just the break we needed because I’m starting this week with loads of motivation... until I think about all of the chores I didn’t do, lol!
Added to What’s for Lunch Wednesday!