Ingredients
Ingredient Checklist
2 teaspoons chipotle chili powder or mild chili powder
2 teaspoons light brown sugar
1 teaspoon ground cumin
½ teaspoon salt, divided
10 chicken tenders (about 1 pound)
20 thin asparagus spears, trimmed
5 slices bacon, halved
1 very small cucumber (about 4 ounces)
¼ cup nonfat plain Greek yogurt
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon finely chopped fresh chives or 1 teaspoon dried
1 tablespoon finely chopped fresh dill or 1 teaspoon dried
¼ teaspoon garlic powder
¼ teaspoon ground Directions
Step 1
Position racks in center and top thirds of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.
Step 2
Combine chili powder, brown sugar, cumin and 1/4 teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with 1/2 slice of bacon to hold everything together.
Step 3
Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.
Step 4
Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining 1/4 teaspoon salt. Serve the chicken tenders with the dressing How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
