Name: Crispy chicken with gremolata yoghurt
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 125.00 ml finely chopped fresh flat-leaf parsley leaves; 31.50 gm lemon juice; 125.00 ml no-fat plain Greek-style yoghurt; 3 garlic cloves, crushed; 20.00 ml finely grated lemon rind; 250.00 ml dried multigrain breadcrumbs; 1 egg white; 20.60 gm reduced-fat milk; 600g chicken tenderloin; 600g healthy-style frozen potato chips, to serve

Crispy chicken with gremolata yoghurt

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Family-friendly crispy baked chicken and fries - a healthier twist!

Ingredients:

125.00 ml finely chopped fresh flat-leaf parsley leaves
31.50 gm lemon juice
125.00 ml no-fat plain Greek-style yoghurt
3 garlic cloves, crushed
20.00 ml finely grated lemon rind
250.00 ml dried multigrain breadcrumbs
20.60 gm reduced-fat milk
600g chicken tenderloin
600g healthy-style frozen potato chips, to serve

Instructions:

Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper. In a small bowl, mix together 1 tablespoon of parsley, lemon juice, yoghurt, and one-third of the garlic. Set aside.
In a shallow dish, mix together lemon rind, breadcrumbs, remaining parsley, and garlic. In another dish, whisk together egg white and milk. Dip each piece of chicken in the egg mixture, coat with breadcrumbs, and place on a prepared tray. Repeat with the rest of the ingredients.
Bake the chicken for 15-20 minutes, flipping halfway through, until golden brown and fully cooked. Serve with chips and yogurt.

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