Crunchy chicken pieces with a herby yoghurt dip

Serves 6

  • 2 x 200 g free-range skinless chicken breasts

  • 1 x Minty yoghurt dip recipe

  • olive oil

  • 1 lemon

  • 2-3 thick slices of bread (roughly 120g)

  • 1 teaspoon sweet smoked paprika

  • sea salt

  • freshly ground black pepper

1. Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.



2. On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.



3. Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.



4. Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…



5. Preheat the oven to 190ºC/375ºF/gas 5.



6. Lightly grease a baking tray with olive oil, then put aside.



7. Using a microplane, finely zest the lemon onto a clean chopping board.



8. Tear the bread into rough chunks, add to a food processor and whiz until fine.



9. Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.



10. Tip the breadcrumbs out onto a large plate.



11. Remove the chicken from the fridge then, one by- one, dip and turn each piece of chicken in the breadcrumbs to coat.



12. Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.



13. Drizzle with 1 tablespoon of olive oil.



14. Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.



15. Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.



Tips:

Try adding an extra herb or two to the dip along with, or instead of the mint – dill and parsley work well, but use whatever you've got growing that looks healthy and strong.



Make sure the chicken is laid out on the baking tray in a single layer - this will help it to cook evenly.

Nutritional Information

Crunchy chicken pieces with a herby yoghurt dip

Delicious tender breaded chicken pieces

More Party food recipes >
0 foodies cooked this
Kids love this one – get them involved in the prep by coating the chicken in breadcrumbs.
Serves 6
45m (plus marinating time)
Not too tricky
Method

1. Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.

2. On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.

3. Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.

4. Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…

5. Preheat the oven to 190ºC/375ºF/gas 5.

6. Lightly grease a baking tray with olive oil, then put aside.

7. Using a microplane, finely zest the lemon onto a clean chopping board.

8. Tear the bread into rough chunks, add to a food processor and whiz until fine.

9. Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.

10. Tip the breadcrumbs out onto a large plate.

11. Remove the chicken from the fridge then, one by- one, dip and turn each piece of chicken in the breadcrumbs to coat.

12. Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.

13. Drizzle with 1 tablespoon of olive oil.

14. Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.

15. Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.

Tips:
Try adding an extra herb or two to the dip along with, or instead of the mint – dill and parsley work well, but use whatever you've got growing that looks healthy and strong.

Make sure the chicken is laid out on the baking tray in a single layer - this will help it to cook evenly.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 182
  • Carbs 11.2g
  • Sugar 2.4g
  • Fat 4.4g
  • Saturates 0.7g
  • Protein 23.7g
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 x 200 g free-range skinless chicken breasts

  • 1 x Minty yoghurt dip recipe

  • olive oil

  • 1 lemon

  • 2-3 thick slices of bread (roughly 120g)

  • 1 teaspoon sweet smoked paprika

  • sea salt

  • freshly ground black pepper