Shake And Bake Chicken(Low Calorie)
A low-calorie, flavorful baked chicken dish coated with a seasoned dry milk mixture, perfect for those seeking a healthy, crispy poultry option with a savory kick.
Ingredients
Instructions
- Mix all dry ingredients well.
- Roll chicken in the mixture to coat evenly.
- Bake at 350°F on a broiler pan for about 40 minutes or until the chicken is cooked through.
Tips & Substitutions
For a flavorful twist, consider adding dried herbs like thyme or oregano to the dry mix. If you want a crunchier texture, you can also coat the chicken with whole wheat breadcrumbs before rolling it in the seasoning mixture. This low-calorie coating is not just for chicken; it can also work well with turkey or pork. You can easily adjust the seasoning to your taste.
Serving Suggestions
Serve the Shake And Bake Chicken with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with American recipes like Chicken Stuffing Hot Dish or a classic coleslaw. For a heartier option, consider serving it with mashed potatoes or brown rice to soak up any juices.
Storage & Reheating
Store any leftover Shake And Bake Chicken in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes until warmed through. Avoid microwaving as it can make the chicken rubbery and lose its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Shake And Bake Chicken(Low Calorie) contains roughly 17 calories, with 1g protein, 3g carbohydrates, and 0g fat. It is an excellent source of vitamin C (37% of the Daily Value). Note that it is relatively high in sodium, at 977mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ingredients instead of dry milk?
Yes, you can substitute fresh milk for dry milk. Use 1 cup of fresh milk for every 2/3 cup of dry milk. However, be mindful that this may slightly alter the coating's texture and moisture content.
What kind of chicken is best for this recipe?
Boneless, skinless chicken breasts are a popular choice for this recipe due to their quick cooking time and lean profile. However, you can also use chicken thighs for added flavor and juiciness. Just adjust the cooking time as needed to ensure they reach an internal temperature of 165°F.
Can I make this recipe gluten-free?
Absolutely! To make this recipe gluten-free, simply replace the dry milk with a gluten-free milk powder and ensure that your chicken bouillon powder is also gluten-free. Using gluten-free breadcrumbs can help achieve the desired texture if you choose to add extra crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).