Spicy, full-flavoured Cajun Chicken Strips with Nectarine Salsa on the side makes a light gluten-free meal that's fun to eat!
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Cajun Chicken Strips with Fresh Nectarine Salsa

Spicy, full-flavoured Cajun Chicken Strips with Nectarine Salsa on the side makes a light gluten-free meal that's fun to eat!
Course Entrée/Main
Cuisine American, Cajun, Canadian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 120kcal
Author Flavour & Savour

Ingredients

  • 2 large boneless, skinless chicken breasts sliced into strips
  • 1 large egg, beaten
  • 2 - 3 tbsp Cajun seasoning mix homemade or store-bought
  • 1 cup Panko crumbs, gluten-free if necessary toasted in 350°F oven for 4-5 minutes (optional)

Fresh Nectarine Salsa

  • 1 large nectarine or peach finely diced, (1 cup)
  • 1/2 red bell pepper finely diced (1/2 cup)
  • 1/4 cup red onion finely diced
  • 1 medium jalapeño pepper, minced
  • 2 tbsp cilantro leaves chopped
  • 1 tsp lime zest
  • 2 tbsp lime juice freshly squeezed

Instructions

  • Preheat oven to 400°F. Place a cooling rack on top of a sheet pan.
  • In a small bowl, beat egg. In another bowl, combine Cajun seasoning mix and Panko crumbs. Dip the chicken strips in beaten egg, then dredge in Cajun-seasoned Panko crumbs then place on the rack on top of the sheet pan.
  • Bake at 400°F for 15 - 20 minutes or until crust is golden brown and chicken is no longer pink inside.
  • Meanwhile, prepare the salsa. Chop finely and combine all ingredients in a small bowl.
  • Serve the chicken strips with nectarine salsa on the side. Best served right away.

Nutrition

Calories: 120kcal