Crunchy chicken tenders with green beans and yogurt with herbs
This meal takes about 45 min and has two servings!
You will need: 2 tbsp chopped mint, 2 tbsp dill, 2 lemons, 1 cup yogurt, 1 tsp minced garlic, 12 oz free range chicken breast sliced into strips, 1⁄2 cup organic bread crumbs, 1 tsp smoked paprika, 3 tbsp olive oil, 8 oz organic green beans
1. Preheat oven to 375 degrees F. Coarsely chop mint and dill and transfer to a medium bowl. Zest and juice lemon; add 2 tsp zest and 2 tbsp juice to the bowl. Reserve remaining zest and juice. 2. Add yogurt, garlic, salt and pepper to herbs and mix thoroughly. Transfer half the mixture to another bowl and set aside for serving 3. In the remaining yogurt mixture, toss chicken to coat.
4. On a plate, combine 2 tsp remaining lemon zest, bread crumbs, smoked paprika, salt and pepper. Mix well. 5. Lightly grease a baking sheet with 1 tbsp olive oil. Dip each piece of chicken in bread crumbs mixture until coated. Place onto greased baking sheet. Drizzle with another 1 tbsp olive oil and place in the oven. Cook 20 to 25 minutes, or until golden and cooked through. 6. Meanwhile, trim ends off green beans. Heat remaining 1 tbsp olive oil in a small skillet over medium-high heat. Add green beans and cook 6 to 8 minutes, stirring frequently until cooked to desired doneness. Sprinkle with some of the remaining lemon juice, salt and pepper to taste. 7. Remove chicken from oven and serve with reserved herbed yogurt and side of green beans.