Theses freezer-friendly chicken strips can be made in advance, baked just before popping them in the lunch box for a quick and healthy protein.
Chicken breast, boneless, skinless
Greek yogurt, plain, 2% M.F.
Panko bread crumbs
Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the panko, chia, sage, salt and several grinds of pepper in a medium bowl and stir well.
Dredge the chicken into the panko mixture and coat all sides well. Place on the baking sheet and repeat with the remaining chicken. Bake for 15–20 minutes or until cooked through and panko turn golden.
1 day prior [optional],
Chicken breast, boneless, skinless 5 breast
To prepare the chicken: Rinse the chicken under cold water and pat dry. Slice each breast into strips and set aside. Combine the yogurt and mustard in a bowl; add the chicken and allow it to marinate for a minimum of 30 minutes or up to 8 hours.