- 16 ounces chicken tenderloins
- 2 teaspoons sesame oil
- 2 teaspoons extra-low sodium soy sauce (You could also use tamari or coconut aminos for a lower-sodium alternative.)
- 6 tablespoons toasted sesame seeds
- ½ teaspoon salt-free seasoning blend (like garlic powder, onion powder, paprika, or any other seasoning without the sodium.)
- 4 tablespoons panko breadcrumbs (no salt added) (Ensure the breadcrumbs are plain and don’t contain any added salt. You can also consider whole wheat panko for extra fiber.)
- Olive oil spray
1. Preheat over to 425 degrees F and spray a baking sheet with non-stick oil spray or parchment paper.
2. Combine the sesame oil and soy sauce in a bowl. Combine the sesame seeds, salt, and panko in another bowl.
3. Place the chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.
4. Place this on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8-10 minutes. Turn over and cook another 4-5 minutes longer or until cooked through.
Tips:
These lightly breaded and baked tenders are a healthier alternative that will make you feel like a kid again. The tenders are coated in panko breadcrumbs, a Japanese-style breadcrumb that tends to be lighter, crispier, and airier than the regular kind. Whole grain panko has three times more fiber per ½ cup than original panko and all of the healthy benefits whole grains have to offer.
