Ingredients
For the Chicken Tenders:
- 1/2 cup couscous uncooked
- 10 tablespoons water
- 1 1/4 cup 4-cheese Mexican blend shredded
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 pound chicken tenders
- 1/2 cup white whole-wheat flour
- 2 large egg whites
For the Dip:
- 1 cup salsa
- 1/2 cup plain, nonfat Greek yogurt
Instructions
- Preheat your oven to 425 degrees Fahrenheit and place a cooling rack on top of a large baking sheet. Spray generously with cooking spray and set aside.
- In a medium pot, combine the couscous and water. Bring to a boil and then cover and remove from the heat. Let stand for 5 minutes, and then fluff with a fork and transfer to a large bowl. Let cool for 15 minutes.
- Once cooled, stir in 2/3 cup of the shredded cheese, along with the garlic powder, smoked paprika, and a generous pinch of salt and pepper.
- Assemble your breading stations. Place the chicken tenders on a plate, the whole-wheat flour on another large, shallow plate, the couscous mixture in another shallow plate, and the egg whites in a medium bowl.
- Using one hand, dredge a chicken tender in the flour, and then place it into the egg whites. Using your alternate hand, coat the tender in the egg whites, shaking off the excess, and place it into the plate of the couscous. Use the hand that you used for the flour to roll the chicken tender in the couscous mixture, gently pressing it on to coat. Place on the prepared baking sheet and repeat with remaining chicken tenders.
- Bake the tenders until lightly golden brown and crispy, about 13-15 minutes. Then, remove the tenders from the oven and pre-heat your broiler to high heat for 2-3 minutes.
- Sprinkle the remaining cheese over the tenders and broil until the cheesy is melted and the tenders are brown and crispy, another 3-4 minutes.
- Mix the salsa with Greek yogurt and serve with the chicken tenders.
