This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PackWithLove #CollectiveBias
Being an adult can sometimes be so boring. I try to eat healthy, but sometimes I want something a bit more fun. Instead of relying on unhealthy fast food, I like to show myself a little love by planning ahead with a week’s worth of healthy lunches. Enter Oven-Fried Pretzel Chicken Fingers and Zucchini Fries. Made with Snyder’s of Hanover Mini Pretzels, these chicken fingers are hard to resist for adults and kids alike.
This recipe makes a batch big enough for an entire week’s worth of packable lunches. That’s one way to turn the boring brown bag on its head. Each of these meals can be lovingly packed for yourself, your spouse/partner, or your kiddos.
Oven-Fried Pretzel Chicken Fingers and Zucchini Fries
These healthy chicken fingers have an irresistible crunchy exterior and a punch of pretzel flavor thanks to Snyder’s of Hanover pretzels.
Snyder’s of Hanover has been baking pretzels since 1909. The folks at Snyder’s have been baking delicious pretzels since 1909. Wholesome and with a delicious crunch, Snyder’s pretzels are available in a variety of shapes and sizes.
For my Oven-Fried Pretzel Chicken and Zucchini Fries, I went with a bag of Synder’s of Hanover 16-ounce Mini Pretzels, easy to find in the chip/snack aisle at a local retailer. To keep things easy, I started my chicken fingers with pre-sliced boneless skinless chicken breast. I beat an egg together with 1 tablespoon of Dijon mustard, coated the chicken and then dipped it into a bowl of Snyder’s pretzel crumbs.
For a fun way to sneak veggies into your lunch routine, I baked up some easy zucchini fries coated in a crushed pretzels. Just cut a zucchini into fry-shaped sticks, dip in an egg wash and cover with crushed pretzels. I placed the pretzel-coated chicken and zucchini on baking trays lined with parchment paper and baked until golden, crispy and cooked through.
While your chicken and zucchini are in the oven, grab a few packages of Lance’s Sandwich Crackers (for snacking) and packing into your week’s worth of lunches. I’ve been munching on Lance Sandwich Crackers for as long as I can remember. The company has been baking up the filling, flavorful and portable snacks for over 100 years. My favorite is the cheese-on-cheese Toast Chee variety, with real cheese sandwiched between crispy baked cheese crackers.
I grabbed a variety pack at my favorite retailer and have had fun trying all of the flavors: Captain’s Wafers, with sour cream and chives; Toast Chee with peanut butter cheese crackers and Toasty crackers with peanut butter. They’re filling, flavorful and portable, and free of any high fructose corn syrup.
Pack these chicken fingers and fries with a side of fruit, Synder’s of Hanover pretzels and Lance’s Sandwich Crackers for a delicious lunch that will make you feel a little like a kid again.
Your remaining Oven-Fried Pretzel Chicken Fingers with Fries will be the basis of four more delicious, packable lunches for school or work you can #PackWithLove for yourself or your loved ones.
To celebrate all things back-to-school, Snyder’s of Hanover and Lance Sandwich Crackers are hosting the Packed with Love Sweepstakes, now through Aug. 28, 2017. They’re drawing winners weekly to win lunchboxes packed with love. Enter now! Prizes include:
- Custom Lunchbox “packed with love” – weekly
- (6) $2,500 scholarships
- (6) Years Supply of Snyder’s-Lance snacks
- (6) iPad/Tablets
- (12) $50 gift cards for school supplies
- (60) Swag kits – include robot keychain, chip clips, can cooler, thermos
Hummus, Chicken and Spinach Wraps
Bursting with flavors of garlic, tahini and olive olive, it’s hard not to love hummus. It’s even better when paired with crunchy pretzel chicken and fresh veggies.
To make Hummus, Chicken and Spinach Wraps, spread a tortilla with hummus and top with fresh spinach. Slice three chicken fingers and a handful of zucchini fries and add to your wrap. Mix 2 tablespoons greek yogurt with a teaspoon of Dijon mustard, and dollop over your chicken. Roll everything up and slice in half. Mustard and pretzels go together like PB&J, but a little hummus in the mix makes this one unforgettable wrap.
Sriracha Buffalo Pretzel Chicken Lettuce Cups
Fire up midweek with spicy Sriracha Buffalo Pretzel Chicken Lettuce Cups. It’ll feel a bit like game day with every bite of these fiery wraps, dressed in an easy three-ingredient buffalo sauce.
In a small saucepan, melt 2 tablespoons butter and stir in 1 tablespoon of sriracha and 1 teaspoon of white wine vinegar. Toss with chopped pretzel chicken until fully coated. Pack alongside your favorite fresh veggies, savory crackers and pretzels, and a few leaves of butter or romaine lettuce for the perfect game-day style lunch. I love to top these Sriracha Buffalo Pretzel Lettuce Cups with a dollop of greek yogurt or blue cheese dressing.
Skinny Waldorf Chicken Salad with Greek Yogurt & Honey
Americans have been in love with the Waldorf salad since its invention at the Waldorf hotel in 1893. But there’s no mayonnaise here. I’ve skinnied it up – but kept it just as delicious – with a light and creamy honey and yogurt dressing.
Mix together 1/3 cup greek yogurt, 1 teaspoon honey, 1 teaspoon Dijon mustard and 1 teaspoon lemon juice in a small bowl. Fold in 3 chopped pretzel chicken tenders, ¼ cup grapes cut in half and ½ an apple, chopped. Pack Skinny Waldorf Chicken Salad over a bed of spinach leaves or tuck into a whole wheat tortilla, with sliced apples, grapes and pretzels on the side.
Chicken, Zucchini & Corn Quinoa Bowls
A one-bowl lunch that’s as delicious as it is easy. Pretzel chicken, oven-fried zucchini and corn tossed with protein-packed quinoa will be your next favorite lunch – or dinner – bowl.
Mix together cooked quinoa, chopped pretzel zucchini, ¼ cup fresh or frozen corn that’s been thawed, 1 tablespoon lemon juice, 1 teaspoon olive oil and chopped parsley or cilantro in a small bowl. Season to taste, then place in your favorite lunch container. Top with 3 chopped pretzel chicken tenders, a dollop of your favorite hummus and any other veggies you desire. Chicken, Zucchini & Corn Quinoa Bowls taste great cold, at room temperature or gently warmed. And they’re easy to customize with your favorite veggies or grains.
Whip up one big batch of Oven-Fried Pretzel Chicken Fingers and Zucchini Fries and you can make an entire week of packable lunches in one afternoon. To make things even easier, I’ve added a printable meal plan and shopping list. These five delicious pack up easily and taste great, especially with they’re packed with love for you or your family. Be sure to enter the Snyder’s-Lance Packed With Love Sweepstakes! #PackWithLove
- 1 cup flour
- 2 eggs, beaten with 1 tablespoon water
- 2 cups Snyder's of Hanover Pretzels, processed into crumbs
- 1 teaspooon Italian seasoning
- 1 pound chicken, thinly sliced to chicken finger size
- 1 zucchini, cut into french fry size
- 1 whole wheat flour tortilla, taco size
- 2 tablespoons hummus
- 3 chicken fingers, sliced
- 3-4 zucchini fries, sliced
- 2 tablespoons greek yogurt
- 1 teaspoon Dijon mustard
- Additional veggies, as desired
- 2 tablespoons butter
- 1 tablespoon Sriracha hot sauce
- 1 teaspoon white wine vinegar
- 3 chicken fingers, chopped
- 3-4 butter or romaine lettuce leaves, for serving
- Blue cheese, ranch dressing or greek yogurt, for serving
- ½ cup green yogurt
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 3 chicken fingers, chopped
- ¼ cup grapes, cut in half
- ½ an apple, chopped
- 2 tablespoons walnuts, optional
- Spinach, lettuce leaves or bread/wrap, for serving
- ½ cup cooked quinoa
- ¼ cup fresh or frozen corn, thawed and cooked
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 2 tablespoons chopped parsley or cilantro
- 3 zucchini fries, chopped
- 3 chicken fingers, chopped
- 2 tablespoons hummus, for serving
- Pretzel Chicken Fingers & Zucchini Fries: Slice chicken and zucchini as indicated in instructions. Preheat oven to 425. Beat eggs in a small bowl. Place flour in another shallow bowl. In a third shallow bowl, place pretzel crumbs. Dip chicken in flour, then in egg wash and finally in pretzel crumbs. Place on a baking tray lined with parchment paper. Repeat until all chicken pieces are coated. Repeat process with zucchini, placing pieces on another baking tray lined with parchment. Bake chicken and zucchini until crisp and cooked through, about 15-20 minutes. Serve immediately with BBQ sauce.
- Hummus, Chicken & Spinach Wrap: Chop 3 reserved chicken fingers, set aside. Mix together dijon mustard and greek yogurt. Spread a whole wheat tortilla with hummus. Top with spinach, chicken, mustard-yogurt sauce and any additional veggies.
- Buffalo Chicken Lettuce Cups: Chop 3 reserved chicken fingers, set aside. In a small saucepan, melt butter and stir in Sriracha and white wine vinegar. Toss chicken with buffalo sauce. Serve with lettuce cups or pack into lunch with lettuce leaves packed separately. Top with blue cheese, ranch or greek yogurt for serving.
- Skinny Waldorf Chicken Salad: Mix together greek yogurt, honey, lemon juice and dijon mustard in a small bowl. Add grapes, apple and chopped chicken. Add walnuts if desired. Serve over lettuce or spinach leaves, or in a wrap or sandwich.
- Chicken, Zucchini & Corn Quinoa Bowls
- In a small bowl, mix together quinoa, cooked corn, olive oil, lemon juice, parsley, chopped zucchini and chopped chicken. Serve immediately with hummus or pack in a container with hummus on the side. Stir together to eat and enjoy.