Name: Low-fat chicken strips with sweet chilli yoghurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 250.00 ml stale breadcrumbs; 49.50 gm instant polenta; 62.50 ml chopped fresh flat-leaf parsley leaves; 2.40 gm garlic salt; 40.00 ml grated parmesan cheese; 750g chicken tenderloin; 165.00 ml Natural Style yogurt; canola oil cooking spray; mixed salad, to serve; 125.00 ml Natural Style yogurt; 44.00 gm sweet chilli sauce; 1 garlic clove, crushed; 20.00 ml chopped fresh coriander

Low-fat chicken strips with sweet chilli yoghurt

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients:

250.00 ml stale breadcrumbs
49.50 gm instant polenta
62.50 ml chopped fresh flat-leaf parsley leaves
2.40 gm garlic salt
40.00 ml grated parmesan cheese
750g chicken tenderloin
165.00 ml Natural Style yogurt
canola oil cooking spray
mixed salad, to serve
125.00 ml Natural Style yogurt
44.00 gm sweet chilli sauce
1 garlic clove, crushed
20.00 ml chopped fresh coriander

Instructions:

Preheat your oven to 200°C. Line 2 baking trays with baking paper. In a bowl, mix breadcrumbs, polenta, parsley, garlic salt, and parmesan together. In another bowl, place the yogurt.
Coat chicken in yoghurt, ensuring to shake off any excess. Next, coat in breadcrumb mixture and arrange on trays.
Coat the chicken with a light mist of oil. Bake until the chicken is golden and fully cooked, about 15 minutes.
Prepare the sweet chili yogurt by mixing all ingredients in a bowl.
Serve the chicken alongside a delectable sweet chilli yogurt and a fresh salad.

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