- 2 cups crispy brown rice cereal
- 3 boneless, skinless chicken breasts
- 2 teaspoons dried parsley or oregano
- ¼ cup Dijon mustard
- 3 tablespoons honey
- Salt and pepper
- Olive oil
Preheat the oven to 400°F. Cut the chicken breasts lengthwise into ¼-inch strips. Sprinkle the chicken strips with salt, pepper, and the dried parsley or oregano. Mix the mustard and honey together in a bowl, and pour the mixture into a large resealable plastic bag. Place the chicken strips in the bag and seal. Gently shake the bag to lightly coat the chicken strips on both sides with the mustard/honey mixture.
Place the cereal into another large resealable plastic bag. Gently crush the cereal into smaller bits (but not into a flour-like consistency). Transfer 4 to 5 chicken strips at a time from the mustard/honey mixture into the bag with the cereal. Coat the chicken with cereal and then place the chicken pieces approximately 2 inches apart on a baking sheet that has been sprayed with nonstick cooking spray. Drizzle 2 tablespoons of olive oil over the chicken and bake for approximately 20 to 25 minutes (depending on the thickness of the chicken pieces).
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About Dr. Muth:
Natalie D. Muth, MD, MPH, RDN, FAAP, is a pediatrician and registered dietitian who practices general pediatrics and is the director of the W.E.L.L. healthy living clinic at Children's Primary Care Medical Group in Carlsbad, CA. She is author of the Family Fit Plan and co-author of Picky Eater Project, both published by the American Academy of Pediatrics (AAP). Dr. Muth is also a current executive committee member of the AAP Section on Obesity and lead author of the joint AAP/AHA statement on public policies to reduce sugary drinks consumption in children and adolescents. She is also the AAP representative to the expert panel that developed the above beverage recommendations for children ages 0-5. Follow Dr. Muth on Twitter
@howtoraisehealthyeaters, and visit her website
About Dr. Tanaka:
Dr. Mary Tanaka graduated from UCLA with a degree in Mass Communications. She completed her master’s degree in Complementary and Alternative Medicine through the Department of Physiology at Georgetown University. She went on to earn her medical degree from Georgetown University School of Medicine. She finished her pediatric residency at UCLA Mattel Children’s Hospital with a focus on Community Health and Advocacy and served as Chief Resident. Dr. Tanaka is a Fellow of the American Academy of Pediatrics and is a pediatrician at Children’s Primary Care Medical Group and sees patients in the W.E.L.L. Nutrition Clinic. As a talented amateur cook, she is passionate about helping children optimize their health through nutrition and has created healthy family friendly recipes for parenting books and blogs.