160kcal
1g
1g
3g
1g
23g
14g
227mg
- 1 tsp Smoked paprika
- 2 tbsp all-purpose Plain flour
- 1 beaten Egg
- 600g / 21.16oz cut into strips Chicken
- to taste freshly ground Black pepper
- for baking Sunflower oil
- 160g / 5.6oz Cornflakes
- 3 tbsp full-fat Greek yogurt
- 1 grated or crushed Garlic clove
- 1/2 Lemon juice
1. Preheat the oven to 200°C (400°F).
2. Add 160g/5.6oz Cornflakes and 1 tsp Smoked paprika to a large sealable food bag and crush using a rolling pin.
3. Transfer the crumb to a medium bowl.
4. Add 2 tbsp All-purpose flour, 1 beaten Egg, and freshly ground Black pepper to the Chicken.
5. Coat the Chicken strips in the Cornflakes mixture.
6. Place on a lined baking tray and drizzle with Sunflower oil.
7. Bake for 15-20 minutes until golden and cooked through.
8. For the dip, mix 3 tbsp full-fat Greek yogurt, 1 grated or crushed Garlic clove, juice of 1/2 Lemon, and freshly ground Black pepper.
35% of RDI
106% of RDI
1% of RDI
0% of RDI
0% of RDI
106% of RDI
25% of RDI
The dip will keep in the fridge for 3-4 days. The dippers last up to 3 months in the freezer. You can use plant-based yogurt as an alternative.
© 2024 GrowwW
