Spicy McChicken | Aussie Fitness

Aussie Fitness

Name: Spicy McChicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: McCormick® Smoked Paprika & Onion Seasoning; Morton & Bassett Spices Cayenne Pepper; El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Onion Powder; Crunch Easter Flatback Egg; Dynasty Mustard Powder; SIGNATURE SELECTS Baking Powder, Double Acting; SIGNATURE SELECTS Chili Powder; Kraft Fat Free Mayo Non Fat Mayonnaise; Marinated Boneless Skinless Chicken Breast; Gold Medal All Purpose Flour with Resealable Bag

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Spicy McChicken

Serves 220 mins prep15 mins cook

A healthy version of the Spicy McChicken, packed with high protein and low calories, made with skinless chicken breasts, flavorful spices, and a light sauce. Each serving is designed to be rich in protein while being mindful of calorie intake, making it perfect for meal prep and fitness enthusiasts.

0 servings

What you need

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tsp cayenne pepper

tsp garlic powder

tsp salt

tsp onion powder

egg

tsp mustard powder

SIGNATURE SELECTS Baking Powder, Double Acting

oz baking powder

tsp chili powder

oz fat free mayonnaise

Marinated Boneless Skinless Chicken Breast

oz skinless boneless chicken breast

Gold Medal All Purpose Flour with Resealable Bag

oz all purpose flour

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Instructions

1: Season the chicken breasts with salt, garlic powder, onion powder, smoked paprika, chilli powder, and cayenne pepper.

2: In a separate bowl, combine the flour with garlic powder, smoked paprika, and chilli powder.

3: Whisk the egg in a bowl and set aside.

4: Dredge the seasoned chicken first in the flour, then dip it in the whisked egg.

5: Heat a non-stick pan over medium heat and cook the chicken for about 7-8 minutes on each side or until cooked through.

6: For the sauce, mix the light mayonnaise, mustard powder, and garlic powder in a small bowl.

7: Once the chicken is cooked, assemble the sandwich and top with the sauce.

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