Sunday Dinner – A Little Bit Healthier Chicken and Waffles


Do you do Sunday dinner with your family? We do. And. I. Love. It!

It gives us a time to get together and connect and for the cousins to see each other and play and have fun.

Not all of the kids come every Sunday as our schedules are crazy. We also don’t pressure anyone to come. It is always “come if you can, no worries if you can’t.”

Most of the time I come up with the menu, but my favorite dinners are when someone requests something.

We were talking the other day about the really good chicken and waffles that Chili’s Grill and Bar is serving now. My oldest son suggested trying to make a bit healthier version for Sunday dinner.

I got right on it and searched for a recipe. I found this one and tweaked it a bit. I used a whole egg instead of just the white for a little richness. I also added some chipotle pepper for a little kick. Instead of making waffles from scratch I used our absolute favorite pancake and waffle mix made a few additions. The Kodiak Cakes Power Cakes is available at Costco and it is so so good!


The chicken and waffles were a hit. The chicken was moist and tender and crunchy without frying. The additions that I made to the waffles bumped them up just enough to compliment the slightly spicy chicken.

This will for sure be part of our Sunday dinner mix of recipes.

A Little Bit Healthier Chicken and Waffles

Serves 4-6

Ingredients:

For the chicken-

1/2 cup white whole wheat flour

1/4 tsp chipotle pepper powder

salt and pepper, to taste

1 egg

1/2 cup non-fat plain yogurt

1/8-1/4 cup skim milk

2 cups corn flakes, crushed

1 1/2 lb boneless skinless chicken breasts cut into  strips

For the waffles:

1 cup Kodak Cakes Power Cakes mix

1 cup milk

1 tsp cinnamon

1 tsp vanilla

1 tbsp honey

1 tbsp avocado oil (or oil of your choice)

Preheat the oven to 425°F.

Line a baking sheet with aluminum foil. Place an oven-safe cooking rack on top and spray with cooking oil.

Prepare three bowls for dipping: one with flour, chipotle pepper powder, and salt and pepper; one with the egg and yogurt and a bit of the milk to thin; and one with the crushed corn flakes.  Be sure to stir each bowl.


Dip the chicken breasts into the flour mixture, followed by the egg/yogurt/milk mixture, followed by the corn flakes, coating evenly. Place the coated chicken evenly spaced out onto the prepared rack.

Ready to go in the oven.

Bake for 20-30 minutes until thoroughly cooked and juices run clear.

Yum! Such a nice crisp on the chicken after baking.

While chicken is baking prepare the waffles.

Stir all the waffle ingredients together in a bowl and cook per your waffle iron directions.

Serve with maple syrup, raspberry chipotle sauce, jalapeño jelly or what ever your little heart desires!

Enjoy! Happy Sunday dinner.

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