The CrossFit Kitchen: Kickin’ Like Van Damme Chicken Fingers

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CULINARY NINJA SERIES (EPISODE SEVEN)

Let’s face it, we don’t always have all the time in the world which is why healthy pre-made meals are the heroes to our everyday diet. For this video, Nick shows us how we can create a healthy chicken finger with parsnip puree recipe for those of us who are constantly on the go. The great thing about this is that with only around 400 calories, it’s light on the tummy but heavy on nutrients with the added bonus of parsnips which are rich in dietary fibre and will also aid in weight loss not to mention boost the immune system. So let’s get out there, get in the kitchen and let’s kick it with this knockout recipe!

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • 2 red bell peppers
  • 12 slices of bacon
  • 1 jalapeño, cut into 36 slices
  • 3 tbsp. Massie Mayo
  • Cilantro, to garnish
  • Olive oil, as needed
  • Kosher salt, to taste
  • Black pepper, to taste
  • 5 parsnips, peeled and chopped into uniform 2-inch chunks

Instructions:

(Chicken Fingers):

  • Cut the bell peppers and chicken breasts into 12 finger-sized slices.
  • Season the chicken with kosher salt and pepper on both sides, and place one piece of chicken inside each piece of bell pepper.
  • Place 3 slices of jalapeño on each piece of chicken.
  • Wrap each bell-pepper slice with a piece of bacon and perform the “double tuck” technique, where both ends of the bacon are tucked to ensure it doesn’t unravel when cooking.
  • Heat a 14-inch skillet over medium-high heat and add a teaspoon of olive oil. When the pan is hot, add the chicken fingers, seam-side down.
  • Cook, turning regularly until the chicken fingers are caramelized on all sides and reach an internal temperature of 165 F. Cut the heat and remove the fingers from the pan.
  • Make a bed of parsnip puree (see below) on a plate, top with 2-3 chicken fingers, drizzle with Massie Mayo and garnish with cilantro. (For added flavour, fold some chipotle puree into your Massie Mayo).

(Parsnip Puree):

  • Place parsnips in a pot and cover with cold water to 2 inches above the top parsnip.
  • Bring to a simmer and cook until fork tender.
  • Strain parsnips and transfer them to a food processor or mash them with a whisk. If using a food processor, puree until smooth, adding enough water to the bowl to get them to puree completely.
  • Transfer to a plate or food storage container and top with chicken fingers.

This is a great meal to prepare and freeze. If you’re freezing it, leave the mayo off until after you’ve thawed and reheated the dish. Pre-made meals will store in the fridge for up to 5 days or in the freezer for up to 6 months.

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