Chicken Nuggets with Coleslaw Salad

6 SERVINGS

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INGREDIENTS FOR NUGGETS

500 g chicken breasts
100 g Dutch-style white yogurt (3.5% fat)
1 teaspoon sweet ground paprika
100 g sugar-free cornflakes (you can use regular)
½ teaspoon salt

INGREDIENTS FOR SALAD

300 g white cabbage
200 g carrot
20 g peeled pumpkin seeds
2 tablespoons finely chopped fresh parsley (or cilantro)
1.5 tablespoons olive oil
¼ teaspoon crushed cumin
150 g Dutch-style white yogurt (3.5% fat)
1 clove of garlic (pressed)

YOU WILL ALSO NEED

Baking paper

MIGHT BE USEFUL

Cooking utensils

INSTRUCTIONS

1
Cut the chicken breasts into larger strips and place them in a medium-sized bowl. Add yogurt, paprika, and salt, then put the bowl in the fridge.
2
Now prepare the salad: Grate the cabbage finely and the carrot coarsely. Place them in a larger bowl and add pumpkin seeds, parsley, oil, cumin, yogurt, and pressed garlic.
3
Preheat the oven to 180°C, prepare a baking sheet, and line it with baking paper.
4
Crush the cornflakes finely. Take the chicken out of the fridge, coat each strip in the cornflakes, and arrange them on the baking sheet.
5
Bake in the preheated oven for 20–22 minutes at 175–180°C. After baking, let cool for 5–10 minutes and serve.

Tip

Serve with mashed potatoes with butter.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.