• Lara Jonker

Taystee Crumbed Chicken Strips & Mint Yogurt Dip


This time around we are literally putting TAYSTEE in chicken strips and combining it with an easy no mayo natural dip! Can I get a "whoop whoop!?"


As you may have seen, I am challenging myself with nutrition coaching from our very own owner, Renche! We thought it would be a lovely idea to share lower calorie, satisfying recipes I will be making for myself in this time, like we always do! So for the next 3 months get ready for some centimer losses and some good food gan!



Ingredients for chicken strips:

Taystee Wheat (enough to roll the strips in)

1 extra large egg

Paprika

Onion Flakes

Spray & cook

Salt

Mixed herbs


Ingredients for yogurt dip:

1/2 cup plain yogurt

1 tsp 100% lemon juice

1 tsp mint leaves

(Just mix all of the above together and serve!)



Instructions:


1. Take the uncooked chicken breast fillets and cut them in desired size strips.

2. Bring the dry ingredients to a bowl and mix them together.

3. Bring the egg and salt to a bowl and mix them together.

4. Take each chicken strip and dip it firstly in the egg batter and then in the dry ingredients batter and transfer to a sprayed oven pan.

5. Bake for 10mins on 180 degrees celsius or until golden brown. Check regularly. /You can pop them in the airfryer if you wish as well.

6. Serve with mint yogurt dip!

ENJOY!


Nutritional value per 100g chicken strips:


123 CALS

3,5g C

2,8g F

18,7g P


Nutritional value per 0.5 cup mint yogurt dip:


89 CALS

5,2g C

2,3g F

11,3g P











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