Cut the chicken into small pieces and place in a gallon zipper bag
To the bag, add 1/4 cup olive oil, the spices, 3/4 tsp salt, and 1/4 tsp black pepper and mix well coating all chicken pieces.
Close the bag removing all of the air and place in the refrigerator overnight
Preheat oven to 400 degrees
Line a baking sheet with foil and spray with nonstick cooking oil
Place the chicken pieces on the sheet, evenly spaced
Cook for 15 minutes or until done turning chicken over halfway through
Remove and cut chicken into smaller pieces
Heat 1 tbsp of oil in a skillet on the stovetop over medium
Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp.
Season with additional salt and pepper to taste, if desired.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 120 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 79.9mg||25 %|
|Sodium 96.4mg||3 %|
|Potassium 308.5mg||8 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.5g|
|Protein 24.5g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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